Sweet Potato Hash with Poached Eggs

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Sweet Potato Hash with Poached Eggs


  • 2 large sweet potatoes, peeled and cubed into 1-inch cubes
  • 4 tablespoons Olive Oil, divided
  • 1 small yellow, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup green onions
  • 2 cloves Garlic, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried Basil
  • 2 tablespoons chopped fresh Parsley
  • Large Eggs
  • 1 teaspoon white vinegar (optional)


  1. Clean sweet potatoes and on a microwave safe plate - set for 3-4 minutes. Until almost soft but still have a firmness to the potato. I take the peel off then chop in pieces.

  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potatoes, yellow onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 6-7 minutes. Season with salt, pepper, red pepper flakes and basil. Turn heat to low and keep warm until you prepare the eggs.

  3. Meanwhile – Take out as many eggs as you want to prepare. Pour enough water into a 10-inch nonstick saute pan or a pot and fill 1/2 with water. Place over high heat, and bring to a hot temperature but not boiling. Add the vinegar and turn to a low/medium heat.

  4. 1 at a time add the egg into a bowl then add to the water. Add each of the eggs. Using a spatula give a little whirl. Let sit for 4 minutes. Place on a paper towel to remove any excess water then put over the hash and add a little chopped parsley. 

    NOTE: The vinegar helps the egg stay together for a perfect poached egg!

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