Sweet Potato Breakfast Skillet

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Weekend mode now includes this Sweet Potato Breakfast Skillet. Sautéed sweet potatoes, mushrooms, onions, and jalapeños – all topped with over easy eggs and sliced avocados. This is my answer to a perfect lazy day brunch!

For some simple breakfast casseroles, try my Overnight Omelette Breakfast Casserole, my Sausage Hash Brown Breakfast Skillet, or this Blueberry French Toast Casserole. All are so good!

Two bowls of the sweet potato hash with the soft eggs on top.

Breakfast Hash

Eating eggs over potatoes just makes sense, which is how this breakfast hash came to life. I normally just heat up leftover potatoes and veggies and top with eggs, but sometimes I’m missing the veggies to make it!

Our love of sweet potatoes can’t be stopped, evidenced in my Mexican Chicken and Sweet Potato Casserole, Sweet Potato Turkey Chili, and Spicy Baked Sweet Potato Fries! The more the sweet potatoes the better. Bring em on!

Why this recipe works

  1. It’s simple. This Sweet Potato Breakfast Skillet combines a few veggies and eggs. Super simple and fairly quick to make.
  2. This hash is healthy. Everything in this hash is healthy and contains lots of protein, fiber, and healthy fats.
  3. It makes a great breakfast. Wanna start your day with a bang? Eat this! It will fuel you for hours and is delicious too!
Closeup on a bowl of the hash plus a soft egg on top.

Ingredient Notes

  • Sweet Potatoes – You’ll want to dice the sweet potatoes so they cook faster. Believe me. I’ve tried it both ways.
  • Mushrooms – I prefer the Bella mushrooms, but any you like will work too.
  • Jalapeños – Including the ribs and seeds adds a little heat. Leave that out if you don’t like spicy.
  • Eggs – I cooked some eggs over easy for this skillet. You could poach them or even scramble them, if preferred.
The labeled ingredients for the breakfast skillet.

How to make this Sweet Potato Breakfast Skillet

Step 1
Prep veggies. Dice all the veggies into small pieces. When dicing the sweet potatoes (after peeling), make sure you chop them up SMALL to allow for quicker cooking.

Step 2
Cook veggies. Heat up a cast iron skillet over medium-high heat. Add olive oil and then the veggies – sweet potatoes, mushrooms, onions, and jalapeño. Cook until softened, stirring frequently. Add in the seasonings – the salt, pepper, and onion powder)

Step 3
Add broth as needed. You’ll need to add a little liquid as they cook to help cook them (and keep the veggies from sticking to the pan). I used chicken broth.

Step 4
Cook eggs. When veggies are nearly ready, cook some eggs in another skillet. I cooked mine over easy (a little soft in the centers).

Step 4
Serve. Serve sweet potato hash in individual bowls with eggs on top, along with a few slices of avocado.

A skillet of the sweet potato hash with the cooked eggs on top with avocado slices.

Tips for making an epic Sweet Potato Breakfast Hash:

  • Adding some chicken broth as the veggies cook help them soften and keep them from sticking to the pan.
  • Want to add other veggies? Try some yellow potatoes, asparagus, and zucchini.
  • You can add meat to this skillet meal. I suggest bacon or sausage!
  • Add something sweet to your brunch. Suggestions below!

Pair with some of my favorite sweet recipes

And a cold brew coffee or a cozy caramel latte!

Overhead shot of two bowls of sweet potato breakfast skillet.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Two bowls of sweet potato breakfast skillet with eggs.

Sweet Potato Breakfast Skillet

Weekend mode now includes this Sweet Potato Breakfast Skillet. Sautéed sweet potatoes, mushrooms, onions, and jalapeños – all topped with over easy eggs and sliced avocados. This is my answer to a perfect lazy day brunch!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 270kcal
Author: Sue Ringsdorf

Ingredients

  • 2 Tablespoons olive oil
  • 4 cups sweet potatoes – peeled and diced
  • 8 ounces mushrooms – chopped
  • 1/3 cup onion – diced
  • 1 medium jalapeno – diced
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • salt and pepper – to taste
  • lower sodium chicken broth – as needed while cooking
  • 4 large eggs
  • avocado slices – to serve
  • cilantro – to serve

Instructions

  • Heat a cast iron skillet to medium high heat. Add the olive oil and then the veggies – sweet potatoes, mushrooms, onions, and jalapeño. Add seasonings.
  • Cook until the veggies are soft, about 15-20 minutes, adding splashes of chicken broth as needed to help the mixture cook.
  • Meanwhile, make four eggs over easy in another skillet. Nestle them in with the veggies after they cook.
  • Serve immediately with avocado slices and a sprinkle of cilantro.

Notes

Tips:
  • Adding some chicken broth as the veggies cook help them soften and keep them from sticking to the pan.
  • Want to add other veggies? Try some yellow potatoes, asparagus, and zucchini.
  • You can add meat to this skillet meal. I suggest bacon or sausage!

Nutrition

Calories: 270kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 149mg | Potassium: 740mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19183IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. This Breakfast Hash is amazing and also healthy! I would eat this for breakfast, lunch and dinner!

    1. Suebee Homemaker says:

      I know how you love your sweet potatoes!

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