Sage Sweet Potato Hash

Hash has long been a hearty American breakfast skillet tradition, turning simple produce into a crisp golden base. Fresh sage and sweet potato cubes star here, seared until caramelized and finished with eggs.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 48g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 lb medium sweet potatoes
• 12 leaves fresh sage leaves
• 1 large yellow onion
• 1 red bell pepper
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley
• 2 sliced green onions

Instructions

1. 1Preheat a large 12-inch cast-iron skillet over medium heat and add the olive oil until it shimmers.
2. 2Peel the sweet potatoes and cut them into even 1/2-inch cubes so they cook uniformly.
3. 3Add the sweet potato cubes to the hot skillet in a single layer and let them sear undisturbed for 4 to 5 minutes until the bottoms turn golden.
4. 4Stir and continue cooking, tossing occasionally, for another 8 to 10 minutes until the cubes are tender when pierced and deeply caramelized at the edges.
5. 5While the potatoes cook, dice the onion and red bell pepper and mince the garlic.
6. 6Push the sweet potatoes to one side of the skillet, add a drizzle more oil if the pan looks dry, and sauté the onion and bell pepper until softened and lightly browned, about 5 minutes.
7. 7Stir in the minced garlic, torn sage leaves, smoked paprika, salt, and black pepper; cook just until the sage is fragrant and the garlic is golden, about 1 minute.
8. 8Toss everything together so the vegetables are evenly coated and the sage is distributed throughout the hash.
9. 9Create four small wells in the hash with a spoon and crack an egg into each well.
10. 10Cover the skillet and cook over medium-low heat for 4 to 6 minutes until the egg whites are set but the yolks are still runny, or longer if you prefer firmer yolks.
11. 11Remove from heat, scatter the chopped parsley and sliced green onions over the top, and let the hash rest for 1 minute so the flavors settle.
12. 12Serve straight from the skillet while hot, spooning a portion with an egg onto each plate.