Savory Sweet Potato Hash with Soft-Scrambled Eggs and Green Onions

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 2 (about 1 1/2 lb) medium sweet potatoes, peeled and diced 1/2-inch
• 3 tbsp extra-virgin olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 1 tbsp unsalted butter
• 3 green onions, thinly sliced
• to taste hot sauce or chili crisp, for serving
• 1 avocado avocado slices, optional

Instructions

1. 1Preheat a large 12-inch skillet over medium-high heat. Add olive oil, then the diced sweet potatoes in a single layer. Season with salt and cook undisturbed for 4 minutes to develop a golden crust.
2. 2Stir the potatoes, add the remaining oil if the pan looks dry, and continue cooking, stirring every couple of minutes, until the potatoes are tender and browned in spots, 10 to 12 minutes total.
3. 3Push the potatoes to the sides. Add the diced red onion and bell pepper to the center and cook until softened, about 4 minutes. Stir in the garlic, smoked paprika, cumin, remaining salt, and black pepper; cook 1 minute more until fragrant. Taste and adjust seasoning.
4. 4In a separate nonstick pan over medium-low heat, melt the butter. Whisk the eggs with salt. Pour them in and cook slowly, stirring constantly with a spatula in gentle figure-eights, until large soft curds form and the eggs are just barely set and still glossy, 2 to 3 minutes. Remove from heat.
5. 5Spoon the sweet potato hash into four bowls. Top each with a portion of the soft-scrambled eggs.
6. 6Scatter sliced green onions over the top and add avocado slices if using. Finish with a few dashes of hot sauce or a spoonful of chili crisp.
7. 7Serve right away while the hash is crispy and the eggs are creamy. Leftover hash reheats well in a skillet the next morning.