One-Pan Sweet Potato Breakfast Hash with Eggs (Gluten-Free)

Chef Emma here, and let me tell you about the morning game-changer that saved my busy weekdays! This One-Pan Sweet Potato Breakfast Hash came to life on one of those hectic mornings when everyone needed breakfast fast, but I still wanted something wholesome and delicious.

One-Pan Sweet Potato Breakfast Hash with Eggs (Gluten-Free)

Crispy sweet potatoes, colorful bell peppers, and perfectly cooked eggs all in one pan—this gluten-free breakfast hash is quick, healthy, and family-friendly.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 large sweet potatoes peeled and diced into ½-inch cubes (about 4 cups)
• 1 medium red bell pepper diced
• 1 medium green bell pepper diced
• 1 small onion diced
• 3 tablespoons olive oil divided
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish optional
• Hot sauce for serving optional

Equipment

• Large cast-iron or non-stick skillet with lid
• Sharp knife and cutting board
• – Spatula

Method

 

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced sweet potatoes in a single layer and cook for 8-10 minutes without stirring too much, allowing them to develop crispy edges.
2. Add the remaining tablespoon of oil, then toss in bell peppers and onion. Sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Stir well and cook for another 8-10 minutes until sweet potatoes are fork-tender and vegetables are softened.
3. Use your spatula to create 4 small wells in the hash. Crack one egg into each well.
4. Cover the skillet with a lid and reduce heat to medium-low. Cook for 5-7 minutes for runny yolks, or 8-10 minutes for fully set eggs.
5. Garnish with fresh herbs, add a dash of hot sauce if desired, and serve immediately straight from the skillet.

Notes

Make-ahead tip: Prep the hash the night before and store in the fridge. In the morning, just reheat and add eggs.
Meal prep friendly: Cook the hash portion in bulk and store in containers. Reheat and top with a fresh fried egg when ready to eat.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet for best texture.

The sweet potatoes get perfectly crispy, the vegetables add color and nutrition, and those eggs cooked right on top make it feel like a restaurant brunch at home.

This gluten-free breakfast hash is everything a busy mom needs: one skillet, minimal cleanup, and a complete meal that keeps the family satisfied until lunch. Plus, it’s totally customizable—use whatever vegetables you have on hand, and everyone can have their eggs cooked just the way they like them.

Nutrition Facts

Serves 4

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Equipment

• Large cast-iron or non-stick skillet with lid
• Sharp knife and cutting board
• Spatula

Ingredients

For the Hash:

• 2 large sweet potatoes, peeled and diced into ½-inch cubes (about 4 cups)
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 small onion, diced
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Eggs:

• 4 large eggs
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Hot sauce for serving (optional)

Instructions

1. Prep the sweet potatoes: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced sweet potatoes in a single layer and cook for 8-10 minutes without stirring too much, allowing them to develop crispy edges.
2. Add the vegetables: Add the remaining tablespoon of oil, then toss in bell peppers and onion. Sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Stir well and cook for another 8-10 minutes until sweet potatoes are fork-tender and vegetables are softened.
3. Make wells for eggs: Use your spatula to create 4 small wells in the hash. Crack one egg into each well.
4. Cook the eggs: Cover the skillet with a lid and reduce heat to medium-low. Cook for 5-7 minutes for runny yolks, or 8-10 minutes for fully set eggs.
5. Serve: Garnish with fresh herbs, add a dash of hot sauce if desired, and serve immediately straight from the skillet.

Notes

• Make-ahead tip: Prep the hash the night before and store in the fridge. In the morning, just reheat and add eggs.
• Meal prep friendly: Cook the hash portion in bulk and store in containers. Reheat and top with a fresh fried egg when ready to eat.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet for best texture.

Tips and Variations for One-Pan Sweet Potato Breakfast Hash

Protein Variations:

• Add crumbled breakfast sausage or bacon while cooking the sweet potatoes
• Stir in cooked ground turkey or chicken for extra protein
• Top with crumbled feta or shredded cheddar cheese before adding eggs

Vegetable Swaps:

• Use zucchini, mushrooms, or cherry tomatoes instead of bell peppers
• Add fresh spinach or kale in the last 2 minutes of cooking
• Toss in leftover roasted vegetables

Spice It Up:

• Add diced jalapeños for heat
• Use chili powder instead of paprika for a southwestern vibe
• Top with avocado slices and salsa

Cooking Tips:

• Don’t overcrowd the pan—sweet potatoes need space to crisp up
• Cut sweet potatoes uniformly so they cook evenly
• If your skillet isn’t large enough, cook hash in batches

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