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Sweet potato hash is the perfect breakfast, especially if you have some potatoes leftover from a weekly dinner. 


Sweet Potato HashIngredients:

2 each  

Red potato, small dice      

2 each   

Sweet potato, small dice 

1 Tablespoon  

Olive oil 

¾ cup 

Bell pepper, seeded, chopped       

½ cup

Red onion, finely chopped   

¼ cup

Green onion, white and dark parts, chopped

½ teaspoon


½ teaspoon

Black pepper, ground


Poaching Eggs:

16 cups 


2 tablespoons 

White distilled vinegar   

8 each

Eggs, whole 



  • Steam the diced potatoes until fork tender, about 7-10 minutes.
  • Drain well and set aside.
  • Meanwhile, in a large sauté pan over medium-high heat, warm the olive oil.  Add the bell pepper and red onion and sauté until the onion is translucent, about 2 minutes. 
  • Add the diced potatoes, spreading them in a single layer.  Reduce the heat to medium and cook, stirring occasionally, until the potatoes start to brown and the pepper is soft, about 6 minutes.
  • Stir in the green onion.  Season with salt and pepper and cook, about 1 minute.
  • To poach eggs—use normal protocol for poaching the eggs.
  • For assembly: 
  • ½ cup Sweet Potato Hash, serve the poached egg on top of hash.


Nutrition:  Servings: 8   |   Serving size: ½ cup hash/1 poached egg   |   Calories: 250   |   Fat: 9 grams   |   Sodium: 270 milligrams   |   Carbohydrates: 34 grams   |   Protein: 10 grams   |   Fiber: 5 grams