What’s better than sweet potato hash? Sweet potato hash with fried eggs! If you have a food processor or spiralizer, try this Whole30-friendly breakfast — it’s fast, flexible, and delicious.
The easiest one-pan sweet potato hash and fried eggs
Sweet potato hash is great on its own, but adding fried eggs turns it into a satisfying, well-rounded meal.
If you have a food processor or a spiralizer, you can have this sweet-and-savory dish ready in about 10 minutes. Use a food processor to julienne the sweet potatoes or a spiralizer for long “noodles.” Serve the hash as a side, top it with fried eggs for breakfast, or stir in cooked meat or bacon for a more substantial dinner. Adjust the seasonings to your taste — this is an adaptable, crowd-pleasing recipe.
Ingredients
For the sweet potato hash
- Garnet sweet potato: Orange-fleshed sweet potatoes cook quickly and are easy to find.
- Garlic powder: Convenient and pantry-ready; fresh garlic can be used if you prefer.
- Onion powder: A quick alternative to chopping and sautéing fresh onions.
- Dried herbs: Any dried herb blend works — basil, thyme, oregano, or a mixed seasoning.
- Cooking fat of choice: Avocado oil, ghee, lard, or olive oil all work well.
- Kosher salt
- Freshly ground black pepper
- Aleppo pepper (optional): Or use crushed red pepper flakes for heat.
For the eggs
- Large eggs: Plan on about 2 eggs per serving.
- Cooking fat of choice
- Kosher salt
- Freshly ground black pepper
- Aleppo pepper (optional)
How to make sweet potato hash and fried eggs
Decide how many sweet potatoes you need based on the number of servings. For two people, one large garnet sweet potato is usually enough; scale up as needed.
Peel the sweet potato and cut it lengthwise so the pieces fit the feeding tube of your food processor. Fit the julienne or shredding blade and process the sweet potato into thin strips. If you don’t have a food processor, a spiralizer produces long sweet potato “noodles,” or you can grate by hand — though grating takes more effort.
Transfer the shredded sweet potato to a large bowl. Toss with a big pinch of kosher salt, several turns of freshly ground black pepper, a few shakes of garlic powder, a couple dashes of onion powder, and a sprinkle of dried herbs. Taste and adjust the seasoning; you can substitute fresh garlic, onion, and herbs if you prefer.
Heat about 1–2 tablespoons of your chosen fat in a large cast-iron or heavy skillet over medium heat. When the fat shimmers, add the seasoned sweet potato. Stir-fry for a minute to coat the shreds, then cover the pan and let the sweet potato cook for a few minutes until tender. Uncover and continue cooking until you see some golden-brown, crispy edges.
The hash is done when it’s tender with some crunchy brown bits. Serve it plain with a sprinkle of Aleppo pepper, or divide it into portions and top each with fried eggs for a complete meal.
To fry the eggs: heat 1 tablespoon of ghee or avocado oil in an 8-inch skillet over medium-low heat. Crack two eggs into a bowl, then gently pour them into the skillet. Season with salt and pepper, cover with a lid, and cook for 2–3 minutes depending on how runny you like the yolks. Carefully slide the eggs onto the hash and repeat for any remaining eggs. Finish with a pinch of Aleppo pepper if desired.
Serve immediately and enjoy — the eggs add richness and protein that complement the sweet potatoes perfectly.
Looking for more recipe ideas? Check the recipe index or explore more of the author’s cookbooks for additional inspiration.
Sweet Potato Hash and Fried Eggs
Ingredients
For the hash:
- 1 large garnet yam I use the term yam and sweet potato interchangeably
- 1 big pinch of kosher salt
- Several turns of freshly ground black pepper
- A few shakes of garlic powder
- A couple of dashes of onion powder
- A sprinkle of dried herbs Use any dried herb blend you like
- 2 tablespoons fat of choice lard, ghee, or oil
- Aleppo pepper optional
For the eggs:
- 4 large eggs 2 per serving
- 1 tablespoon ghee or avocado oil
- Kosher salt
- Freshly ground black pepper
- Aleppo pepper optional
Instructions
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Grab the number of sweet potatoes needed for your servings.
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Peel and slice the sweet potato lengthwise to fit your food processor. Attach a julienne or shredding blade and process into thin strips. Alternatively, use a spiralizer for sweet potato “noodles.”
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Toss the shredded sweet potato in a large bowl with kosher salt, freshly ground black pepper, garlic powder, onion powder, and dried herbs. Adjust to taste and substitute fresh aromatics if desired.
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Heat your chosen fat in a large cast-iron or heavy skillet over medium heat. When the fat shimmers, add the seasoned sweet potato.
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Stir-fry briefly to coat, then cover and cook for a few minutes until tender. Uncover and continue cooking until some edges turn golden and crisp. The hash is ready when tender with some crunchy brown bits.
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Serve the hash with a sprinkle of Aleppo pepper, or divide into portions and top each with fried eggs for a complete meal.
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To cook the eggs: heat 1 tablespoon ghee or oil in an 8-inch skillet over medium-low. Crack two eggs into a bowl and gently slide them into the pan.
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Season the eggs with salt and pepper, cover, and cook 2–3 minutes for runny yolks, or longer for firmer yolks.
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Carefully transfer the eggs onto the hash, repeat for remaining eggs, and finish with an optional pinch of Aleppo pepper.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.