sweet potato breakfast recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best sweet potato breakfast recipe

I’m so excited to share this sweet potato breakfast recipe with you all! Sweet potatoes have been a staple in my household for years, and I’m not just talking about the occasional mashed or baked. No, no! I’m talking about incorporating them into every meal possible, including breakfast. And let me tell you, it’s been a total game-changer.

My kids can be super picky, but they devour these sweet potato pancakes like they’re going out of style. And as for me? Well, I just love how versatile sweet potatoes are. Whether I’m making a hearty breakfast skillet or a fluffy omelette, sweet potatoes always seem to find their way into the mix. And the best part?

They’re ridiculously good for you! Packed with fiber, vitamins, and minerals, these spuds are basically a superfood in disguise. So if you’re looking for a new breakfast recipe that’s both delicious and nutritious, look no further! This sweet potato breakfast recipe is a total winner in my book. I first discovered the joys of sweet potatoes in college, when my roommate introduced me to her famous ‘sweet potato breakfast bowl’.

It was love at first bite – the combination of crispy bacon, scrambled eggs, and creamy sweet potato was absolute perfection. From there on out, I was hooked. And as I began experimenting with different recipes and techniques, I realized just how easy it was to incorporate sweet potatoes into any meal. The key is to keep it simple and let the natural sweetness of the spuds shine through. Nowadays, you can find me whipping up these sweet potato pancakes on the regular.

They’re a staple in our household – my kids love them for breakfast (or even as a snack!) , while I appreciate how easy they are to make ahead of time and reheat throughout the week. And let’s not forget about all those health benefits I mentioned earlier… suffice it to say that these babies are basically a miracle food. But enough about me – let’s talk about this amazing recipe!

This sweet potato breakfast recipe is an absolute must-try for anyone looking to spice up their morning routine. With its unique blend of flavors and textures (crispy on the outside, fluffy on the inside), you’ll be hooked from the very first bite.

Sweet Potato Breakfast Hash

4.8 from 1931 votes

A hearty and flavorful breakfast dish featuring sweet potatoes, bell peppers, onions, and eggs. Perfect for a satisfying morning meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Hash

2 medium sweet potatoes, diced
1 large bell pepper, diced
1 large onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp paprika
1 tsp cumin
Salt and pepper to taste

For the Eggs

8 large eggs
2 tbsp milk
Salt and pepper to taste
1 tbsp butter

👨‍🍳Directions

1Preheat the oven to 400°F.
2Dice the sweet potatoes, bell pepper, and onion into small, evenly sized pieces, about 1/2-inch in size.
3This ensures they cook evenly.
4Place the diced vegetables in a large mixing bowl.
5Add the minced garlic, paprika, cumin, salt, and pepper to the bowl with the diced vegetables.
6Drizzle with 1 tablespoon of olive oil and toss until the vegetables are evenly coated.
7Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
8Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the sweet potatoes are tender and slightly browned.
9Stir the vegetables halfway through cooking to ensure even browning.
10While the vegetables are roasting, crack the eggs into a mixing bowl.
11Add the milk, salt, and pepper.
12Whisk until the yolks and whites are fully combined and the mixture is a single color.
Set aside.
13Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
14Add the roasted vegetables to the skillet and cook for 2-3 minutes, stirring occasionally, until heated through.
15Push the vegetables to one side of the skillet and add the butter to the other side.
16Once the butter is melted and bubbling, pour in the egg mixture.
17Allow the eggs to cook undisturbed until the edges begin to set, about 2-3 minutes.
18Using a spatula, gently scramble the eggs, pulling them across the skillet and folding them over until they are cooked to your desired doneness.
19Once the eggs are cooked, stir in the roasted vegetables until well combined.
20Taste and adjust the seasoning with additional salt and pepper if needed.
21Serve the sweet potato breakfast hash hot, garnished with fresh herbs if desired.

🔧Equipment

Large skillet
Mixing bowl
Spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 350mg🧂Sodium: 550mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add your favorite breakfast meats, such as bacon or sausage, for extra protein and flavor. For a spicy kick, add a diced jalapeño to the hash.

Watch Video Of How Sweet Potato Breakfast Hash Works

Storage-wise? These babies are super easy – simply pop ’em in an airtight container and refrigerate overnight until morning when they’re ready to reheat again.

Or better yet? Freeze them for up to 3 months then thaw ‘n’ reheat whenever needed!

As far as reheating goes? Simply throw ’em on your griddle or skillet over low-medium heat until crispy golden brown once more – voila – perfect pancakes every single time!

❓ Frequently Asked Questions About Sweet Potato Breakfast Hash

Q: What kind of sweet potatoes do you recommend using for this recipe?

A: For this recipe, I highly recommend using either Yukon gold or red sweet potatoes – their naturally sweeter flavor pairs perfectly with the savory bacon and eggs.

Q: Can I use regular old white potatoes instead?

A: No way! While white potatoes will still work in a pinch, they lack the same sweetness and depth that makes this dish truly special.

Q: How do you get your pancakes so fluffy?

A: Ah ha! It’s all about using buttermilk instead of regular milk – it adds just enough acidity to react with the baking soda and make those pancakes nice ‘n’ tender.

Q: Can I make these pancakes ahead of time?

A: Absolutely! Simply prepare your batter as usual, pour onto your griddle or skillet (or whatever shape you prefer), then refrigerate overnight until morning – when they’re ready to cook up fresh!

Q: What if my kids don’t like ’em?

A: Don’t worry; every kid is different! Some may take some convincing; others might surprise you by loving them instantly… either way though – there’s plenty more where these came from!

Similar Posts