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Sweet Potato Hash from

I guess I should deem this breakfast week! We had Chocolate Peanut Butter Cup Donuts on Sunday, Banana Chocolate Chip Muffins on Tuesday and now this Sweet Potato Hash for Thursday. The biggest difference between these 3 recipes, is that this one is savory instead of sweet, and healthy instead of not-so-healthy.


Sweet Potato Hash from

I’m throwing it back to June here for just a second, when I had my 6 week health challenge, and I was trying to go with mostly whole foods and grains. I had read up about whole30, but because I blog about sweets on a regular basis, there was no way that was going to happen! I liked a lot of the food items you can eat from that program, and so I tried this recipe, which works great for breakfast or dinner. This meal is also considered Paleo. I’m still learning a lot about these whole foods type lifestyles of eating, but I double and triple checked some grocery guides, so I think we’re good for labeling this meal whole30 and Paleo approved.


Sweet Potato Hash from

One of my favorite things about this meal is the vibrant colors! The orange from the sweet potatoes really pops! I also loved using multi-colored bell peppers to create more texture to the dish alongside the vibrant colors. The addition of the fried egg on top is basically the icing on the cake, especially if you leave the yolk a little runny for some sauce. Delicious!


Sweet Potato Hash from

I hope you give this sweet potato hash a try! This recipes serves one, so adjust the amounts as necessary for a family feast. It’s savory and satisfying! We loved it!


Sweet Potato Hash

Servings 1 serving


  • 1 tsp coconut oil (use up to 1 Tbsp of coconut oil for more flavor)
  • 1/2 cup diced red, yellow, and or orange bell peppers (I used mini sweet peppers, which is about 3 mini peppers)
  • 1/2 cup diced onion
  • 1 cup sweet potatoes, peeled, diced, and steamed in the microwave for 5 to 6 minutes, stirring halfway
  • 1 large egg
  • Salt and Pepper, to taste


  • Heat oil in a large skillet. Add peppers, onion and sweet potatoes. Sauté for 5 minutes or so until tender, and starting to brown. Season to taste with salt and pepper.
  • In a separate small skillet, fry the egg as desired. Season with salt and pepper.
  • Top hash with the fried egg and enjoy hot.


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Recipe lightly altered from A Blessed Nest