Sweet Potato Veggie Breakfast Hash

A good hash comes down to how crisp the potatoes get, and sweet potatoes are notoriously reluctant to crisp up. The fix is patience: cut the pieces small, spread them in a single layer, and resist stirring so the pan can do its job undisturbed.

Eggs cooked directly in the same pan finish the dish, cutting down on cleanup while their runny yolks double as a built-in sauce.

Ingredients

Instructions

1. Toss the sweet potato with 1 tablespoon of the oil and a good pinch of salt. Spread in a hot cast iron skillet in a single layer and cook over medium-high heat for 8 minutes, stirring only once or twice, until deeply browned.
2. Push the potato to one side, add the remaining oil, and cook the onion and pepper for 4 minutes until softened.
3. Stir in the garlic, paprika and cumin for 30 seconds, then toss everything together with the spinach until just wilted.
4. Make four wells in the hash. Crack an egg into each, season, cover the pan and cook for 3–4 minutes until the whites are set but the yolks still runny.
5. Scatter with chilli flakes and serve straight from the pan.

Cooking tips

• Dice the sweet potato no bigger than 1cm. Any larger and the outside burns before the middle cooks.
• A well-seasoned cast iron or heavy non-stick pan is what gives you a proper crust.
• Add crumbled feta or a spoon of black beans to round it out into a more substantial dinner.

More like this

For more from this section, browse our breakfast recipes or the full collection.