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Sweet Potato Breakfast Hash & Eggs
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5 from 1 vote

Sweet Potato Breakfast Hash & Eggs

Prep Time8 minutes
Cook Time26 minutes
Total Time34 minutes
Course: Breakfast, Brunch
Servings: 4 servings
Author: Silvia Ribas


  • 3 cups sweet potato cubed
  • 1 cup red bell pepper chopped
  • 1/2 cup red onion chopped
  • 4 eggs
  • 1 tbsp ghee or coconut oil
  • 1/3 cup water
  • salt and pepper to taste
  • scallions


  • Pre-heat oven to 400F degrees.
  • In an oven safe casserole, melt the ghee over medium heat. Add in the sweet potato, sauté for 5 minutes stirring a couple times in between. Then add in onion and bell pepper, stir for a couple minutes (2-3 mins). Add water, salt and pepper and let it cook for 8 more minutes. When the liquid is almost all absorbed, using a rubber spatula make four pockets and pop in the eggs.
  • Remove from stove top and transfer to the oven. Bake for 7-10 mins, depending on how you like your eggs done. I cooked mine for 10 mins which resulted in a thoroughly cooked eggs (see picture above)
  • Sprinkle with fresh scallion and serve hot. Left overs may be refrigerated for up to 3 days.