Spicy Sweet Potato Hash and Eggs

Recipe by: Jerry James Stone | Written January 8, 2013

I love one pan meals. No particular reason as I really kinda like doing dishes, but doing it all in one pan just feels great. You know? This spicy sweet potato hash recipe is a favorite of mine. Not only perfect in the morning, but it is also as a quick dinner. It’s hearty, fairly healthy and extremely tasty. How can you go wrong with baked eggs!

This recipe originally appeared on KQED’s Bay Area Bites.

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Ingredients

2 Large sweet potatoes
2 serrano peppers
1 Small red onion
3 Cloves garlic
6 eggs
Olive oil
Salt, to taste
Pepper, to taste

Total Time:

50 minutes

PREP
15 minutes
INACTIVE
COOK
35 minutes
Servings:
3-5 servings 
Recipe Type:
 
Diet:
Vegetarian
  1. Begin by cutting 2 large sweet potatoes into 1/2" cubes. I do this by first cutting the potato in half, width-wise. Then cutting both halves in half, length-wise. I find these pieces much easier to work with. I then cut the halves into 1/2" slices and then cube them. These smaller cubes are preferred because they will cook faster and work better with the eggs baked on top. You could also shred them.

     
  2. Peel and chop 1 small red onion.

     
  3. Trim 3 cloves of garlic and mince it along with 2 serrano chiles. If you are sensitive to spice, you might want to try this recipe out with only 1 serrano.

     
  4. In a large iron skillet, add enough olive oil to coat the pan and then warm it over a medium-high heat. When the oil is glistening, add in the garlic, onion and serrano. Reduce the heat to medium-low and sauté the mixture until it becomes aromatic. You should smell the onions and garlic with a slight heat to it.

     
  5. Add in the sweet potatoes and toss them so they are all coated by the oil. Increase the heat back to medium-high and cook the potatoes until they are tender, about 25 minutes. At this time, pre-heat the oven to 425 degrees.

     
  6. When the potatoes have fully cooked, turn off the heat and crack the 6 eggs on top of the potatoes, spacing them out evenly.

     
  7. Add the pan to the oven and bake for about 10 minutes until the whites are set and cooked. Now, you want to do this in an oven safe pan so or your going to have one hot mess on your hand.How amazing does this look? Enjoy!

     
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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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