Sweet Potato Breakfast Hash

I must admit… This was a thrown together breakfast hash I made for brunch today.  There’s really no ‘recipe’.  I just added a little bit of this and a little bit of that to a skillet, fried up a couple of eggs, and called it breakfast…depending on what time of day you’re eating, you may want to call it brunch!  Feel free to add your favorite veggies and/or meat!


Yields: 2 Servings

  • 1 medium size sweet potato, washed, dried, and chopped
  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1/2 cup mushrooms, sliced
  • 2-3 tbsp sun-dried tomatoes
  • 1/2 cup cherry tomatoes, halved
  • 4 eggs, cooked however you want
  • handful of chopped cilantro
  • salt and pepper to taste
  • hot sauce, optional


  1. In a large skillet on medium-high heat, add the olive oil and let it get hot.  Add the sweet potatoes and let them cook 5-7 minutes.  When they’re about half way cooked, add the onion and mushrooms.  Cook for another 5-7 minutes.
  2. Add the tomatoes and continue cooking.  Season the veggies with salt and pepper.
  3. Cook the eggs to your preference.
  4. Right before you take the veggies off the heat, add the cilantro and stir well.
  5. Serve it up in a pretty bowl and top it with the eggs.  Pour yourself a cup of coffee and be grateful for another day!






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