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sweet potato hash brown breakfast skillet

by Jackie Newgent  |  September 30, 2018  |  2 Comments

Sweet Potato Hash Brown Breakfast Skillet

If you’re looking for a weekend breakfast or brunch dish for two, this colorful Sweet Potato Hash Brown Breakfast Skillet is an ideal pick. Everything goes into one skillet—and it’s served from the skillet. So, you don’t have to worry about lots of pots to cleanup. But the best part is this is a scrumptious, 100% satisfying meal-in-one. And it’s an awesome way to get veggies. Try it … for lunch or dinner, too. (I do!)

sweet potato hash brown breakfast skillet

Sweet Potato Hash Brown Breakfast Skillet

Yield: 2 servings

Serving size: 2 eggs and about 2 cups veggies



  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 large (12 ounces) sweet potato, cut into 3/4-inch cubes
  • 1 large red bell pepper, cubed
  • 1 large green bell pepper, cubed
  • 1 small jalapeno, with or without seeds, minced
  • 3 scallions, thinly sliced, green and white parts separated
  • ¼ teaspoon sea salt, divided
  • 4 large organic eggs
  • Pinch of smoked paprika, ras el hanout, or sumac


  1. In a large (12-inch) cast iron or other stick-resistant skillet, fully heat the oil over medium heat. Stir in the sweet potato cubes, cover, and cook until they begin to soften, about 8 minutes, stirring a couple times.
  2. Remove the lid. Add the red and green peppers, jalapeno, and white part of the scallions and cook uncovered while stirring occasionally until the vegetables are cooked through, about 8 minutes.
  3. Increase heat to medium-high and sauté the mixture until browned as desired, about 6 minutes. (Note: If necessary, drizzle in a little avocado oil to help with sautéing.) Stir in the green part of the scallions and 1/8 teaspoon of the salt.
  4. Using a spatula, create two oval “holes” in the sweet potato hash mixture. Crack two eggs into each “hole” and fry until the eggs are cooked to your desired doneness, about 3 minutes. (Hint: I actually remove the skillet from the heat a little early since the eggs will continue to cook a bit more after removed from the burner—and I like runny eggs!)
  5. Sprinkle with the remaining 1/8 teaspoon salt and pinch of smoked paprika. Serve.


Per serving: 430 calories, 20g total fat, 4.5g saturated fat, 0g trans fat, 375mg cholesterol., 520mg sodium, 45g total carbohydrate, 9g dietary fiber, 14g total sugars includes 0g added sugars, 17g protein


The “Before” Version

Compare to Country-Style Scrambled Eggs


Tasteover Tips

  • Skip the bacon; rather, use a healthful oil, then add a pinch of smoked paprika for a bacon-like flavor accent
  • For added pizzazz and color, try sweet potatoes and scallions instead of white potatoes and white onions
  • Punch up culinary appeal by using both green and red bell peppers
  • Balance the use of ingredients that have natural sweetness, such as sweet potatoes, with the addition of “heat”
sweet potato hash brown breakfast skillet
sweet potato hash brown breakfast skillet

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