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Crispy Paleo Breakfast Hash with Sweet Potatoes and Eggs

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A wholesome and delicious paleo-friendly breakfast hash featuring crispy sweet potatoes and runny eggs, perfect for busy mornings or relaxed weekend brunches.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 4 large eggs, free-range or organic if possible
  • 2 tablespoons olive oil or avocado oil
  • 1 small yellow onion, finely chopped
  • 1 small bell pepper (red or orange), diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • A pinch of red pepper flakes (optional)

Instructions

  1. Peel and dice 2 medium sweet potatoes into roughly ½-inch cubes, keeping them uniform for even cooking (about 5-7 minutes).
  2. Heat a large non-stick or cast iron skillet over medium heat and add 2 tablespoons of olive or avocado oil. Warm for 1-2 minutes until shimmering but not smoking.
  3. Add the chopped onion and diced bell pepper to the skillet. Cook for 3-4 minutes until softened and fragrant, stirring occasionally.
  4. Spread the diced sweet potatoes evenly across the pan. Let them cook undisturbed for 5 minutes to develop a crispy, golden crust on one side.
  5. Gently toss or flip the sweet potatoes with a spatula to crisp the other sides. Cook for an additional 7-8 minutes, stirring occasionally. Add more oil if sticking occurs.
  6. Stir in minced garlic, sea salt, black pepper, smoked paprika, and red pepper flakes if using. Cook for another 1-2 minutes until garlic is fragrant but not burnt.
  7. Create 4 small wells in the hash with your spatula and crack one egg into each well gently.
  8. Cover the skillet with a lid or large plate and cook for 3-5 minutes for runny yolks, or longer for firmer yolks.
  9. Remove from heat, sprinkle chopped parsley or cilantro over the top, and adjust seasoning if needed.
  10. Serve immediately, plating the hash with eggs on top.

Notes

Do not overcrowd the pan to ensure crispiness. Let sweet potatoes cook undisturbed to develop a golden crust. Use avocado or refined coconut oil for better heat tolerance. Cover the pan when cooking eggs to steam the tops gently. Leftovers keep well refrigerated for up to 3 days and reheat best in a skillet to maintain crispness.

Nutrition

Keywords: paleo breakfast, sweet potato hash, crispy sweet potatoes, healthy breakfast, gluten-free, dairy-free, paleo-friendly, easy breakfast, runny eggs

Find it online: https://sweetstirring.com/crispy-paleo-breakfast-hash-with-sweet-potatoes-and-eggs-easy-recipe/