Sweet Potato and Egg Veggie Breakfast Hash

It’s easy to have this breakfast on a plate in front of you in less than 10 minutes if you do all the prep work ahead – this is enough for 4 servings, but you can easily adapt it to your needs.


  • Sweet potatoes, 24 ounces, baked or cooked in microwave and then cooled and diced [EDIT: this week I peeled, then diced my potatoes and tossed them with 2 tsp of olive oil and sprinkled with this great Chili Lime seasoning from Trader Joe’s, and they were amazing!)
  • Deli ham, 8 ounces, diced – my favorite is this uncured variety made by Applegate Farms
  • Bell peppers (you pick the color!  I like green and red, because it adds more colors to the meal), 2, diced
  • Green onions, 1 c, sliced
  • Eggs, large, 8
  • Salt and pepper, to taste
  • Pico de gallo, regular salsa or salsa verde (optional)
  • Shredded cheddar (optional)


  1. After cooking and allowing the sweet potatoes to cool, place 1/4 in each of 4 zip lock bags or container of your choice, add 1/4 of each of the other ingredients other than the eggs, salsa and cheese.
  2. When ready to eat, dump the contents of one bag into a heated pan on the stove (use 1 tsp of olive oil or some cooking spray to prevent sticking) and saute for 5 minutes, stirring occasionally.
  3. Crack eggs over the top, cover and allow to cook until eggs are your desired doneness. Salt and pepper to your taste.
  4. I like to add some salsa or salsa verde right before I add the eggs – around 2 TB.  And then when the eggs are almost cooked to top it with 1-2 TB of shredded cheddar, but that’s optional!


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2 Responses to Sweet Potato and Egg Veggie Breakfast Hash

  1. Pingback: September 4th – Weekly Meal Plan | Plan Prep Pour

  2. Pingback: Make Ahead Breakfasts | Plan Prep Pour

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