Sweet Potato Hash with poached eggs on top is the perfect dish for Sunday brunch or any weekday meal. Super easy to make and packed with simple, healthy ingredients, get ready to fall in love with one of my all-time favorite sweet potato recipes!
Easy Sweet Potato Hash
Sweet potatoes are pretty awesome! Beyond their bright and gorgeous color, these root vegetables – which are actually related to carrots and beets – are packed with flavor, fiber, and nutrition.
When combined with diced shallots, chopped kale, and eggs, their natural sweetness melds perfectly with the savory flavors from the veggies and eggs for a well-balanced and tasty dish – even if kale isn’t really your thing.
How to Make Sweet Potato Hash:
- Chop one sweet potato into small chunks. Add it to a small pot and cover with cold water. Bring to a boil and cook until soft, about 10-15 minutes.
- Prepare the remaining sweet potatoes and butternut squash by chopping them into small 1-inch cubes. Set aside.
- In a large Dutch oven set over medium heat, sauté the shallots for 4-5 minutes before adding the garlic and cooking for another minute. A little browning is ok, but make sure to reduce the heat if the garlic starts to burn.
- Add the cubed butternut squash and the sweet potato and season with a little salt and black pepper. Cover and cook until tender, stirring as needed to prevent burning for about 12-15 minutes. Add the chopped kale and stir to combine.
- Drain the boiled potato and mash it with a potato masher.
- Reduce the heat to low and add the mashed sweet potato to the skillet, mixing everything together.
- Meanwhile, poach the eggs.
- Serve immediately topped with poached eggs, crumbled feta, chopped parsley, and chili flakes (if desired).
How to Poach an Egg
To poach an egg, fill a medium pot with water, about 3-4 inches deep. Add a tablespoon of white vinegar (optional, but it helps the egg white coagulate faster). Heat the water until it comes to a gentle simmer. Crack an egg first into a small bowl before gently dropping it into the simmering water. Allow to cook for 3-4 minutes or until the white is set, but the yolk is still runny. Keep the water at a gentle simmer throughout the cooking process. Use a slotted spoon to remove the egg from the water carefully.
Leftovers and Storage
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Leftovers may be served cold or reheated in the microwave or in a hot skillet until warmed through.
Serve leftovers with cooked eggs or wrapped in a warm tortilla for an easy on-the-go breakfast.
More Delicious Sweet Potato Recipes
- Thai Pumpkin and Sweet Potato Soup
- Sweet Potato Shepherd’s Pie
- Perfect Baked Sweet Potato
- Sweet Potato Casserole (with Marshmallows)
- Roasted Brussels Sprouts and Sweet Potatoes
If you try making this Sweet Potato Hash Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Sweet Potato Hash
- 3 sweet potatoes
- 1½ tablespoon olive oil
- 4 shallots - diced
- salt + pepper
- 6 cloves garlic - minced
- 1 small butternut squash - seeded and chopped into small cubes
- 1 small bunch Tuscan kale - stems removed and finely chopped
- 2 tablespoon white vinegar
- 6 eggs
- .5 cup Italian parsley - chopped
- 4 ounces feta cheese - crumbled
- Red chili flakes - for servings (if desired)
- Fill a small pot half way with salted water. Peel 1 sweet potato and chop into small chunks. Add sweet potato to the pot and bring water to a boil. Cook for approximately 10-15 minutes or until sweet potato is soft and tender.
- Meanwhile, chop the remaining sweet potatoes and butternut squash into small cubes. Set aside.
- In a large skillet or Dutch oven heat oil over medium high heat. Add the diced shallots to the hot oil and sprinkle with salt and pepper. Sauté shallots for 4-5 minutes, or until soft and just starting to brown. Add the minced garlic and sauté for one minute more, stirring constantly.
- Add the cubed butternut squash and sweet potato to the skillet and mix well. Cover the skillet with a fitted lid and allow potatoes and squash to sauté until fork tender, stirring occasionally to prevent burning, approximately 12-15 minutes (browning is good, burning is bad).
- Add the chopped kale a stir to combine.
- Drain the boiled potato and mash with a potato masher. Add the mashed potato to the skillet with the other potatoes and butternut squash and mix well. Season well with salt and pepper, to taste. Reduce heat to low while eggs are cooking.
- Bring a large pan of water to a boil. Water should only be filled high enough to submerge the eggs. Add the vinegar to the water and reduce heat to a simmer. Carefully crack 1 egg into a small bowl and (very!) gently drop into the simmering water. Repeat with 2-3 more eggs (or as many eggs as the pan will comfortably hold without crowding). Allow each egg to poach for 3-4 minutes, or until the whites are set, but the yolk is still runny. Remove with a slotted spoon and gently place on top of potato hash.
- Sprinkle with crumbled feta, chopped Italian parsley and red chili flakes (if desired). Best served immediately.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)