Breakfast sweet potato hash in a pan topped with eggs
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Sweet Potato Breakfast Hash

An easy, paleo breakfast hash that’s perfect for a lazy Sunday brunch! Loaded with nutrients, this hearty recipe is filled with protein and fiber -- fuel up and enjoy!
Prep Time10 mins
Cook Time20 mins
0 mins
Total Time30 mins
Servings: 2 people
Calories: 338kcal


  • 2 sweet potatoes peeled and cubed
  • 10 crimini mushrooms diced, stem included
  • 2 cloves garlic minced
  • 1/4 onion finely chopped
  • 1 handful spinach
  • 4 eggs
  • 1 tbs avocado oil
  • 1 tbs chicken broth or water
  • 1/4 teaspoon sea salt
  • 1 tbs salsa


  • Add the oil int a large pan and heat over medium to high heat.
  • Add the onion and garlic and cook for a couple of minutes until the onion begins to look clear.
  • Add in the sweet potato, mushrooms and ¼ teaspoon sea salt. Cover and cook for five minutes. Stirring once.
    Sweet potato hash in process image
  • Add in 1 tablespoon of water or broth, stir and recover to cook.
  • Meanwhile, spray a pan with non-stick spray and cook eggs according to preference (sunny side up is our favorite!)
  • Cook the veggies covered until sweet potato is cooked through. Remove lid and stir in spinach, remaining salt and some pepper.
    Sweet potato hash in process image
  • Cook for three minutes more, using a silicone spatula to scrape the sweet potato from the pan.
  • Turn off the heat, stir in the salsa.
  • Prep the plates by adding half the hash mixture and top it with two eggs n each plate. Add more salsa as per preference!


Calories: 338kcal | Carbohydrates: 34g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 590mg | Potassium: 1134mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20363IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 3mg