Skillet Eggs with Sweet Potato Hash Browns

Skillet Eggs with Sweet Potato Hash Browns
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3.60 from 10 votes

Skillet Eggs with Sweet Potato Hash Browns

Your brain needs nutrient dense foods to keep it healthy. Try this dish for breakfast or dinner.
Course: Breakfast
Cuisine: American
Keyword: eggs, skillet, sweet potatoes
Servings: 2 People


  • 2 sweet potatoes or yams peeled and diced small
  • ¼ cup extra-virgin olive oil plus one teaspoon
  • ¾ cup diced red bell pepper
  • ¾ cup diced green bell pepper
  • ½ cup red or white onion
  • 2 tsp garlic minced
  • 1 tsp jalapeno pepper minced, seeds removed
  • ½ tsp sea salt
  • 1 tsp oregano fresh chopped or ¼ tsp dried
  • ½ tsp black pepper
  • Pinch of paprika
  • 4 eggs preferably omega-3
  • 1 bag leafy greens like spinach, kale or swiss chard


  • In a large pot, bring water and salt to a boil. Add sweet potatoes or yams. Cook for 3 minutes or until slightly tender. Drain water and set aside.
  • Heat ¼ cup of olive oil in a large skillet over medium heat. Add the peppers, onion, garlic, jalapeno pepper and salt. Saute for 10 minutes until vegetables are soft and slightly brown.
  • Heat the remaining olive oil in a large, nonstick skillet over medium heat. Gently crack eggs in skillet, one at a time. Cook until the whites are set. Gently turn eggs over and cook for about 2 more minutes.
  • Spoon sweet potato hash on plates. Top with 2 eggs. Serves 2.
  • Sauté greens in a large skillet with a teaspoon of olive oil. Add to plate.
    Skillet Eggs with Sweet Potato Hash Browns


Recipe adapted from our Cleveland Clinic Health Essentials Team: