A healthy and hearty breakfast hash with chipotle-spiced sweet potato, peppers and onions, topped with a crispy, velvety fried egg.
Man, I really love breakfast.
And when I have time to leisurely make a delicious breakfast (or brunch!), this is pretty much always my go-to.
This Chipotle Sweet Potato Hash is a recipe I come back to over and over again. The sweet potato is hearty and filling, the peppers and onions give it great texture and flavor, the chipotle chile pepper & hot sauce add smoky spiciness, and the fried egg just covers it all in amazingly velvety runny yolk. Yum-my.
This dish is super satisfying, and because it's made with all natural and healthy ingredients, you can feel really good about eating it! Plus - I think it's very conceivable that you could have these ingredients on hand most of the time, so it's a great pantry staple.
Starting the sweet potatoes first helps get them nicely browned and cooked through while letting the peppers and onions maintain a little bit of crunch.
A good fried egg is a thing of beauty, just look at that gorgeous yolk. Topping just about anything with a fried egg makes it better, am I right?? 🍳❤️
The chipotle hot sauce really drives home the smoky, spicy flavor and takes it to the next level. Chipotle Cholula is my fave!
Want more delicious savory breakfast recipes? Try my Copycat Bruegger’s Western Bagel, Shakshuka and Simple Tuna Avocado Toast!
Yummy noises await you!
Chipotle Sweet Potato Hash
Ingredients
- 3 tablespoon olive oil, divided
- 1 medium sweet potato (about 1 ½-2 cups), peeled and diced into ½ inch pieces
- ½ green bell pepper (about 1 cup), diced into ½ inch pieces
- ¼ red onion (about ¾ cup), diced into ½ inch pieces
- ¼ tsp. chipotle chile pepper
- ¾ tsp. kosher salt
- ¼ teaspoon fresh ground pepper
- 2 eggs
- more salt & pepper, to taste
- Chipotle hot sauce, to taste
Instructions
- Heat a large skillet over medium-high heat with 2 Tbsp. olive oil. Add the diced sweet potatoes and sauté for about 5-7 minutes, until the potatoes just start to brown and are slightly softened.
- Add the green pepper & onion and season with chipotle chile pepper and salt & pepper. Sauté for about 5 more minutes, until the peppers and onions are slightly softened and the sweet potatoes are browned and cooked through. Divide between 2 plates and wipe out the skillet.
- Reduce the heat to medium and add another 1 Tbsp. of olive oil in the same skillet. Carefully add the eggs, season with salt & pepper, and cook until the white is set and opaque but the yolk is still soft. Serve the eggs on top of the hash and top with chipotle hot sauce.
Hate green peppers! Would have to use red. And Pete doesn't like sweet potatoes (I know he's crazy!). Oh well.
You can definitely use red peppers if green aren't your thing - I have before and it's great! Luckily my Pete does like sweet potatoes 🙂
Sounds delightful. Can't wIt to try it!!
THAT looks so yummy, Rachel!!!! I can't wait to make it! I love your descriptive writing....makes me hungry!!! ????
This is soooo delicious! Thanks, Rachel!
I've already made this a couple times and it's becoming a go to breakfast for me. Last time I added some beets in with the sweet potatoes and a couple pieces of chopped up bacon and it was excellent!