Sweet Potato Breakfast Hash: Crispy Edges, Soft Center

2. Heat the pan and oil

Set your skillet over medium-high heat. Add the oil and let it shimmer — about 30 seconds. You want the oil hot but not smoking. If it starts to smoke, turn the heat down slightly and let it cool for a moment.

3. Sear the potatoes

Add the sweet potato cubes in a single layer. Don't stir. Let them cook undisturbed for 4 minutes. You'll see the edges turn golden brown. That's the crust building. Stir once, then add the onion and bell pepper. Spread everything flat again and cook another 4 minutes without stirring.

4. Season and finish

Sprinkle the salt, pepper, smoked paprika, and garlic powder over the hash. Stir well. Reduce heat to medium. Continue cooking, stirring every 2-3 minutes, for 8-10 minutes more. The sweet potatoes should be tender all the way through — test one with a fork. The edges should be crispy and dark in spots. That's the good stuff.

5. Add eggs (optional)

Make 2-4 wells in the hash with the back of a spoon. Crack an egg into each well. Cover the skillet and cook 3-5 minutes over medium-low heat, until the whites are set and the yolks are still runny. If you prefer firmer yolks, cook 6-7 minutes. Be careful when lifting the lid — steam is hot.

Variations to Try

This hash is a blank canvas. Swap the red bell pepper for diced zucchini or mushrooms. Add a handful of chopped kale in the last 3 minutes of cooking. For heat, toss in a diced jalapeño with the onions. Smoked sausage or leftover cooked chicken can be added in the last 5 minutes to warm through.

If you're avoiding nightshades, skip the bell pepper and use diced zucchini or asparagus instead. The paprika is optional — use ground cumin or turmeric for a different flavor profile.