Breakfast Rebooted Yams Hash with Eggs

 

Sheet Pan Sweet Potato Hash & Eggs / Quarantine Breakfast

Video taken from the channel: My Ol’ Lady’s Cookin’ Show


 

SWEET POTATO HASH BROWNS

Video taken from the channel: SimpleCookingChannel


 

Easy Sheet Pan Sweet Potato Hash & Eggs

Video taken from the channel: Jerry James Stone


 

Soft Poached Eggs With Sweet Potato Hash Browns | Waitrose

Video taken from the channel: Waitrose & Partners


 

Easy Sweet Potato Hash �� Delicious Breakfast Recipe

Video taken from the channel: Chef Lola’s Kitchen


 

This is as healthy as my breakfasts can get! Sweet Potato Breakfast Hash

Video taken from the channel: TheJoshElkin


 

How To Make Sweet Potato Hash Breakfast Skillet Recipe

Video taken from the channel: Mr. Make It Happen


2 large eggs; Directions. Mist a large nonstick skillet with cooking spray, and heat on medium-high. To skillet, add bacon and onion. Sauté for 4 minutes, until onion is translucent.

Add sweet potato, salt and pepper, and sauté, about 7–8 minutes, until potato is cooked through. Stir in cilantro; divide between two plates. Directions. Wash and peel sweet potatoes. Then dice into bite sized pieces.

Wash red pepper. Cut away stem and seeds, discard. Dice red pepper. Peel and dice red onion.

Smash garlic cloves and discard skin. Chop and leave on cutting board, exposing to air. Healthy sweet potato hash with eggs is an easy to prepare breakfast made in one pan. The sauteed potatoes and bell peppers are seasoned with smoked paprika for a savory flavor. Prep Time 10 mins.

Cook Time 20 mins. Total Time 30 mins. This sweet potato hash and eggs casserole is fairly easy to make. To save time, I cut up the sweet potato and start cooking right away, then I continue to chop the other ingredients and add to the pan. As for the eggs.

In an oven proof skillet heat the 2 tbsp of olive oil. Add the onions and the cubed sweet potatoes and cook for about 7 minutes. At this point add the bell pepper, sausage, salt, pepper and cumin. Cook for an additional 7 minutes, stirring occasionally. Crack the 4 eggs on top of the hash and place the skillet under the broiler for a couple minutes until the eggs are cooked to your preference.

All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro. Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot.

In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes. When visitors pop over for a last-minute brunch, make this savory Sheet Pan Sweet Potato Hash with Eggs.

Spiced with fragrant cumin, chili, and smoked paprika, topped with fresh cilantro and filled with fresh veggies and beans, this breakfast dish is so filling, you’ll want to eat it for dinner, too. In the morning you spread the refrigerated hash in a big pan, and crack a few eggs on top. Slide it into a hot oven, and go make coffee. When you come back the potatoes will be hot and crisped, and the eggs just baked.

Easy, nourishing, delicious — your kitchen will smell amazing, and you’ll be ready to serve a crowd. This breakfast burrito, packed with sweet potato, black beans, and avocado, is so good you won’t even miss the meat. Sweet Potato and Cauliflower Hash IMAGE BY RAVSKY VIA GETTY IMAGES Well-spiced vegetable hash is made even better with at least one sunny-side-up egg on top of it.

List of related literature:

SWEET POTATO HASH WITH POACHED EGGS Be sure to substitute sweet potatoes for just half of the potatoes here.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

WHY THIS RECIPE WORKS: Aside of freshly made hash browns seems to be a rare breakfast treat these days.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Hash made from leftover roast or corned beef mixed with diced, leftover potatoes was perfectly fine on its own, too, served simply on toast or garnished with poached eggs.

“Breakfast: A History” by Heather Arndt Anderson
from Breakfast: A History
by Heather Arndt Anderson
AltaMira Press, 2013

This goes great with scrambled eggs, works with cream cheese in a dip, or could liven up a potato hash.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

Combine with potatoes and onions to make a skillet hash and top with fried eggs.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

WHY THIS RECIPE WORKS: To put a sweet twist on traditional potato hash, we looked to swap out regular spuds for sweet potatoes and boost the flavor with a backbone of chili powder.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

A side of freshly made hash browns seems to be a rare breakfast treat these days.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

A boiled potato can be refried for breakfast or diced up as the mainstay in hash.

“Notes of a Potato Watcher” by James Lang, Hubert G. Zandstra
from Notes of a Potato Watcher
by James Lang, Hubert G. Zandstra
Texas A&M University Press, 2001

Season eggs with salt and pepper and sprinkle parsley over hash.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Slide the eggs onto the hash and sprinkle with fleur de sel.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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22 comments

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  • This looks awesome! This will definitely be in the brunch rotation along with the French Toast. I’m with you on the goya products lol. I just bought some sazon and adobo before they were cancelled.

  • I stumbled upon your channel… I made these this evening… love that your videos are simple and too the point… Mine came out really well.. ����

  • Super Yum! I made this yesterday for breakfast as well!!!

    I like to dream my potatoes a bit in the microwave or on the stove before I start so that they are soft-ish when I start my hash, so they cook faster and get a crunch on the outside without burning.

  • I just made my version of sweet potato hash. I literally just threw stuff together and it looks similar to this! It was so good! I just subscribed to your page because your food looks AMAZING!!

  • Sweet potato is very hard to cut, too bad you didn’t show how you did it. Nice recipe though. Jerry Ohio will not like you. Lol cute shirt as always.

  • Josh your vids have gotten me through quarantine
    Not a food question but…what kind of product do you use in your hair? Looks as good as your meals lol

  • Very delicious. Great recipe easy to follow. I am your new friend here. Would you like to be connected on YouTube if you do please mention so I could support you back.

  • Thank you for all your recipes ma. I’ve been following you for a while and I can say all your recipes are fantastic.
    I noticed you did not add water when cooking the potatoes. Does that mean water is not required?

  • Thank you so much, Lola for this recipe. I would definitely make it for my family. I have been searching for sweet potatoes recipes and I am so glad for this. I have a question for you! Can one use the Nigerian specie of sweet potato which are usually a bit hard compared to the ones in the US, for this recipe?
    Thank you again.

  • If only you seasoned that…. I guess you left the seasoning for our preferences. But if you seasoned it, what would that be? I feel like it’s missing the seasoning, but can’t quite get the idea. For sure some herbs, maybe garlic and onion powder. Any more
    ideas?

  • Good job tnx for sharing, looks yummy.
    Sis Lola please I watched your tutoring on how to make akara ball and I saw the blender you used their. Please if you don’t mind, what’s the name/make/model of that blender or can you recommend a good one that can blend stuffs like beans. I will appreciate if you reply. Thanks sis

  • A very hearty and comforting dish. Great idea to add avocado to gain more nutrient and more flavour too. It’s a gorgeous dish for every family! ������

  • Wow! It’s definitely a plus seeing your face in this video. You’re beautiful and I love this recipe! Quite easy. Thanks for sharinggggg.

  • TFS I have made this before and the sweet potato addition made it sweet to me? I will use some vegan ground ‘not-meat’ another onion, some chives and some JUST’egg’…it will be on and popping ����������

  • I have been watching you for a good time now. I’m glad you started putting yourself in the videos, you are so pretty and I love your voice. Love your recipe’s.
    Thank you.

  • Well so far i made the “she crab soup” the “bang bang shrimp” and the shrimp and grits aka gumbo grits �� keep the recipes coming chef you got me looking like a pro outcha lol

  • I tired it but my was burning at the down may be, I don’t use a non-stick pot. At the end, the taste was lovely. My 1yr and 7mnths daughter ��‍�� love it alot. Tanx Chef Lola

  • This recipe was so delicious. I added a little cinnamon and it was perfect. I actually was satiated after technically half of a sweet potato.

  • Another cracking meal, Chef Lola. Can I use red potatoes and omit the peppers? If not, can u advise what to use instead of peppers?
    Thanks������

  • I’ve already tried this before and I suggest that you try to put some basil leaves in the mixture ☺️ I swear, it adds a great flavor to it ❤️

  • Simple Cooking. So simple, there are no measurements or cooking times. Please enjoy 17 seconds of frying potatoes, and 1 minute 15 seconds of a grown man eating them