Sweet Potato Hash with Fried Eggs

Sweet Potato Hash with Fried Eggs
  • Yield: 4 servings
  • Ease of cooking: Easy
    Method of cooking: Mixed baked and stove top
  • Prep time: 30 minutes
    Cooking time: 60 minutes


  • 3 sweet potatoes (about 2½ pounds)
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 onion, diced
  • 1 red bell pepper, diced
  • Kosher salt and ground black pepper
  • 4 cups baby spinach
  • 1 tablespoon butter
  • 4 eggs
  • 8 fresh basil leaves, torn or chopped
  • ¼ cup grated Parmesan


  1. Preheat the oven to 400 degrees F.
  2. Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
  3. 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 and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
  4. Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.
Recipe courtesy of Nancy Fuller