Sweet Potato Veggie Breakfast Hash

Hash lives or dies on how crispy you get the potatoes, and sweet potatoes are famously stubborn about crisping. The fix is patience — cut them small, spread them out, and stop stirring so the pan can do its job.

I finish this with eggs cooked straight in the same pan. Fewer dishes, and the yolks act 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

If you enjoyed this recipe, you'll find more of my favourite breakfast recipes in the archive, or browse the full collection.