Ingredients
Scale
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt, or to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Optional: 1/2 cup cooked chorizo or sausage for added protein
- Optional substitution: Swap sweet potatoes for butternut squash or regular potatoes
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. I like to use a cast-iron pan because it gives the hash a lovely crispy edge, just like Mama Lou’s old skillet that had been in our family for decades.
- Add the diced sweet potatoes to the pan. Cook for about 10 minutes, stirring occasionally, until they start to soften and develop a golden-brown crust. This is when the magic happens—seeing those edges crisp up reminds me of Ouma’s delighted smile when she tasted her first bite.
- Add the chopped onion and red bell pepper to the sweet potatoes. Cook for another 5-7 minutes, stirring often, until the vegetables are tender and the onions are translucent.
- Stir in the minced garlic, smoked paprika, ground cumin, salt, and black pepper. Cook for 1-2 minutes until fragrant. The spices awaken the senses and fill your kitchen with a warmth that feels like a gentle embrace from Mama Lou’s kitchen.
- If you’re adding cooked chorizo or sausage, now’s the time to fold it in. Let everything mingle together for another 2 minutes over low heat.
- Using a spatula, create four small wells in the hash. Crack one egg into each well. Cover the skillet with a lid and cook on low heat for about 5-7 minutes, or until the eggs are cooked to your liking. I’m partial to runny yolks, just like Mama Lou, because they create this luscious sauce that ties the dish together beautifully.
- Once the eggs are set, remove the skillet from heat. Garnish with fresh parsley or cilantro for a burst of color and freshness.
- Serve immediately and savor the comforting flavors with your favorite morning beverage. I always think about how this dish brought my family together, whether on a chilly Sunday morning or after a long week, and I hope it does the same for you.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
