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Sweet Potato Breakfast Hash Recipe

0 · Nov 26, 2020 · Stephanie · 3 Comments

I used to eat just a granola bar for breakfast in the morning, and would always wonder why I was famished by 10 a.m. I feared that if I ate more than that, I’d feel sluggish and would set myself up for overdoing it on calories the rest of the day. Turns out I couldn’t have been more wrong!

When I told my naturopath about my habit (and the fact that the granola bars I was eating were pretty much just empty calories), she challenged me to eat a protein—and healthy fat-focused breakfast every morning—and it worked!

Easy Sweet Potato Hash for Breakfast

Sweet Potato Hash for Breakfast

By getting a lot of my calories in the morning, I didn’t feel nearly as hungry around lunch and dinner. I was still snacking, but without all that sugar in my system early in the day I was more likely to turn to healthy snacks like veggies rather than giving in to chips.

It is important to get some carbs in the morning, though (they do provide energy after all), which is why this sweet potato hash has been a lifesaver. The protein, healthy fats, healthy carbs and fiber give you energy and make you feel full longer, while the whole thing’s super easy to throw together in about 10 minutes if you roast the sweet potatoes ahead of time.

See also
Grilled Pineapple with Coconut Whipped Cream + Toasted Pistachios

The texture and flavors feel like a real meal, which for me sets the tone for the day and makes me less likely to give in to convenience foods later. (Or if I do, hey, at least I ate a healthy breakfast!)

Sweet Potato Breakfast Hash

The diced sweet potatoes can be roasted up to 4 days ahead of time—if you go that route, just reheat and crisp them up a little before serving. I like to roast 2 or 3 potatoes at a time, and keep them in containers in the fridge so I can just toss in the pan when I’m ready to make breakfast (or any other meal). The hash isn’t exactly grab-and-go material, but if you have the time to sit down and enjoy a quick-ish healthy breakfast, this is the way to go!

Can’t get enough sweet potatoes? Try stuffed sweet potatoes for breakfast, lunch or dinner, our favorite sweet potato latkes, or an easy weeknight sweet potato quesadilla.

Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash

Dana Raidt
Roast the sweet potatoes ahead of time, and this healthy hash will only take about 10 minutes to throw together.
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Breakfast
Servings 2 servings

Ingredients
  

  • 1 sweet potato diced and roasted with a little olive or avocado oil (add salt, pepper or other spices as desired) at 400°F for about 40 minutes, or until tender and just browning
  • 1 tablespoon olive or avocado oil
  • 2 large handfuls spinach or your favorite baby greens mix
  • 2 eggs
  • 1 avocado halved and sliced or diced
  • Sprouts if desired
  • Salt and pepper to taste
  • Hot sauce Thai peanut sauce, or your favorite vinaigrette
See also
A Lightened Up Carrot Cake That's Grain Free

Instructions
 

  • If you've just roasted the sweet potatoes, divide in half and place on 2 plates.
  • If you roasted them ahead of time and refrigerated them, heat 1/2 tablespoon oil in a medium skillet over medium heat. Pour diced sweet potatoes into the pan, toss in the oil and heat until just crisped up a bit. Divide in half and place on 2 plates.
  • Heat a medium skillet (or use the same one, if you crisped the potatoes) and toss greens for about 20-30 seconds, or until just starting to wilt. Divide greens and place on plates over sweet potatoes.
  • Heat remaining oil (you can also use butter) in the skillet and cook eggs until yolks are just firm, but not solid—they should be somewhere around over easy.
  • Place 1 egg on each plate over greens and sweet potatoes. Top with avocado, sprouts, hot sauce or another savory sauce like peanut—or even just your favorite vinaigrette or a squeeze of lemon juice. Season to taste with salt, pepper and other spices. I recommend Trader Joe's 21 Spice Salute blend!

Notes

You can cook the eggs longer, but the runny yolks mixed in with the greens makes it extra delicious! Use whatever sauce or condiments from your fridge that you like. Anything spicy or savory is great.
Tried this recipe?Let us know how it was!
See also
One-Pan Vegetarian Enchilada Skillet with Sweet Potatoes and Black Beans

Photos by Ana Stanciu

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HN, Homemade Recipes avocado, breakfast, brunch, eggs, greens, sprouts, sweet potatoes

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  1. Allie Malloy says

    February 15, 2016 at 7:04 pm

    Love this post! My husband and I are always trying to find ways to switch up our breakfast, trying to get full, while eating healthy. I like how you incorporated the sweet potato replacing a typical slice of toast. My favorite is poached eggs over arugula topped with smoked salmon. Thanks for the inspiration!
    -Allie

    Reply
  2. Kankana says

    February 19, 2016 at 11:50 am

    I am always for interesting breakfast ideas and this is just what I would like on weekends!

    Reply
  3. Yoli says

    March 1, 2016 at 10:43 pm

    All the receipts look and sound
    Delicious – will definitely try?

    Reply

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