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Sweet Potato Hash A close-up shot of a sweet potato chickpea hash topped with a poached egg, visible spices and herbs, fork resting in the bowl, shallow depth of field, cozy brunch vibe, professional food photography.

Sweet Potato Hash

5 from 1 vote
A cozy, spice-warmed Sweet Potato Hash that brings together tender sweet potatoes, hearty chickpeas, and perfectly poached eggs.
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Prep Time 10 minutes
Cook Time 25 minutes
Egg prep 5 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American, Mediterranean
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tablespoons extra-virgin olive oil fruity, good-quality oil for sautéing
  • 1 large red onion chopped (adds sweetness as it cooks)
  • 2.2 pounds sweet potatoes peeled and cut into ½-inch cubes (uniform size for even cooking)
  • 1 ⅓ cups canned chickpeas drained and rinsed (fully cooked and well dried)
  • 1 teaspoon kosher salt plus more as needed for seasoning
  • ¾ teaspoon black pepper freshly ground for best flavor
  • 1 ¼ teaspoons ground coriander warm and citrusy spice
  • ¾ teaspoon ground cumin earthy depth
  • ¾ teaspoon sweet paprika mild and slightly smoky
  • ¾ teaspoon ground turmeric adds color and warmth
  • 3 large garlic cloves minced (finely chopped to avoid burning)
  • 1 large red bell pepper chopped (seeded and cored)
  • 1 ¼ tablespoons za’atar herb blend with sesame and sumac
  • 1 ½ teaspoons white vinegar helps egg whites set
  • 4 large eggs fresh eggs poach best

Equipment

  • 1 12-inch cast-iron skillet Even heat retention helps create crisp edges on the sweet potatoes
  • 1 Medium saucepan Used to maintain a gentle simmer for poaching eggs
  • 1 Slotted spoon Safely lifts eggs from water without breaking yolks
  • 6 Small bowls or ramekins Makes sliding eggs into simmering water easier and more controlled
  • 1 Paper towels Allows excess moisture to drain from poached eggs before serving

Method
 

  1. Bring a medium saucepan of water to a gentle, steady simmer over medium-low heat to prepare for the eggs.
    A minimal overhead shot of a poached egg cooking in gently simmering water inside a stainless steel saucepan, bubbles forming around the egg white, clean kitchen aesthetic, soft natural lighting, realistic food photography.
  2. Warm the olive oil in a wide skillet over medium-high heat until glossy, then add the onion, sweet potatoes, and chickpeas.
  3. Season the vegetables with salt, pepper, coriander, cumin, paprika, and turmeric, stirring well so everything is evenly coated.
  4. Cook the mixture, stirring often, until the onions deepen in color and the sweet potatoes begin to soften, about 11–14 minutes.
    A cast iron skillet filled with spiced sweet potato cubes, chickpeas, red bell peppers, and onions being sautéed, wooden spoon stirring, rich warm tones, rustic kitchen surface, high-detail food photography, natural light.
  5. Lower the heat to medium and stir in the garlic and bell pepper, continuing to cook until the peppers are tender and the potatoes are fully cooked through, about 6–9 minutes more.
  6. Scatter the za’atar over the hash and gently fold it in, allowing the spices to bloom briefly in the heat.
  7. Pour the vinegar into the simmering water, crack each egg into a small bowl, and carefully slide them into the water after gently stirring to create a swirl.
  8. Cook the eggs for exactly 3 minutes, then lift them out with a slotted spoon and let them drain briefly on paper towels before seasoning lightly.
  9. Divide the sweet potato hash among six bowls and place one poached egg on top of each serving before serving warm.
    A close-up shot of a sweet potato chickpea hash topped with a poached egg, visible spices and herbs, fork resting in the bowl, shallow depth of field, cozy brunch vibe, professional food photography.

Nutrition

Serving: 260gCalories: 330kcalCarbohydrates: 36gProtein: 11gFat: 17gSaturated Fat: 3.2gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 10.2gTrans Fat: 0.02gCholesterol: 165mgSodium: 255mgPotassium: 675mgFiber: 7.6gSugar: 7.8gVitamin A: 17500IUVitamin C: 46mgCalcium: 115mgIron: 4.1mg

Notes

This comforting skillet meal fills the kitchen with warm spices and feels especially satisfying on slow mornings. The runny yolk melting into the potatoes makes every bite feel indulgent yet nourishing.

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