We love sweet potatoes, this sweet, starchy root vegetable is one of our pantry staples. Sweet potatoes are not only delicious but are also highly nutritious and easy to add to your diet. Their natural sweetness pairs well with savory seasonings, so you can enjoy them in both sweet & savory dishes.
This nutrient-dense root vegetable comes in a variety of colors. People often get confused between a yam and a sweet potato. Yams are entirely different root vegetables in appearance, texture, and flavor. The so-called yams you see in American grocery stores are actually sweet potatoes. Yams are cylindrical and they have dark brown skin with purple or white flesh. This versatile orange-flesh root vegetable can be pan-cooked, roasted, steamed, fried, baked, or boiled.
Let’s Make It
We are using a variety of flavor booster in this recipe, spices like smoked paprika, coriander, cumin powder, and allium like onion & scallions, you can also add garlic if you prefer. We have also used Jalapeño in this recipe but you can leave it out if you don’t eat spicy food.
Let’s start by heating oil in a large pan over medium-high heat. We love making this hash in olive oil but you can certainly use butter or any other fat of your choice. Preparing sweet potatoes with avocado oil, olive oil, or coconut oil helps boost the absorption of beta-carotene.
Once the oil is hot add cumin seeds roast until fragrant and golden brown. Add your cubed sweet potatoes and chopped onion, add garlic if you prefer. Season your sweet potatoes with turmeric, salt, pepper and stir everything to combine. Cover and cook for 10-15 minutes, stirring occasionally until the potatoes are tender. If the potatoes are sticking to the pan add a little bit more olive oil or a few teaspoons of water.
Once you notice that sweet potatoes are getting tender, turn the heat to high and add chopped scallions, Jalapeño, and cilantro stems. Stir everything to combine and cook on high for 2-5 minutes more until they turn nicely brown. Turn the heat down to low and add smoked paprika, cumin, coriander powder, and chopped cilantro. Stir to combine and remove from the pan. We add coriander and cumin powder at this stage so that the hash wouldn’t burn and stick to the pan.
Making Sunny Side Up Eggs
It’s easy but in our opinion, making a sunny side up egg is an art. To get the perfect sunny side up egg we recommend following these simple tips:
- Always use a good nonstick pan with a lid.
- Use a generous amount of oil or butter. (extra butter makes everything taste extra good)
- Make sure the oil or butter is hot before you add the eggs to prevent sticking.
- Crack the eggs into an individual bowl to avoid breaking the yolks in the pan.
- The best way to cook a sunny side up egg is to keep the heat low.
- Cover the pan and allow the low heat to evenly cook the whites and still have a perfectly runny egg yolk.
- Carefully transfer the cooked eggs without breaking the yolks. (you might want to wait to break that yolk for Instagram)
This sweet potato hash recipe is one of the quickest and wholesome recipes to prepare for breakfast or dinner. We usually make this for a brunch over the weekend, serve it with avocado slices, a side of fresh fruit, a thick slice of toasted sourdough, or baguette to enjoy that nice and runny yolk and some orange juice or mimosas. We hope you’ll give this recipe a try, enjoy!
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Sweet Potatoes Hash with Sunny Side Up Eggs
Ingredients
- 1 large sweet potato peeled and cubed
- 1/2 small white onion finely chopped
- 2 large eggs
- 1 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp Kosher salt adjust as needed
- 2 stalks scallions finely chopped
- 1 small Jalapeño deseed and finely chopped
- cilantro finely chopped – keep stems and leaves separate
Instructions
- Heat oil in a large pan over medium-high heat, add cumin seeds and roast until fragrant.
- Add your cubed sweet potatoes and onion to the oil. Sprinkle with turmeric, salt, pepper, and stir to combine.
- Cover and cook for 10-12 minutes, stirring occasionally until the sweet potatoes are tender.
- Turn the heat to high and add chopped scallions, Jalapeño, and cilantro stems, stirring to combine. Cook on high for 2-3 minutes more until sweet potatoes turn nicely brown.
- Turn the heat down to low. Add smoked paprika, cumin, coriander powder, and chopped cilantro. Stir to combine and remove from pan.
- In the same pan add a little bit of oil or butter, crack the eggs in and cover the pan.
- Transfer the cooked eggs over the sweet potatoes on the plate. Sprinkle the eggs with salt, pepper, and smoked paprika. Garnish with cilantro and scallion greens.
Notes
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below, tag us @flux_foodie on Instagram, and hashtag it #fluxfoodies.