Cinnamon-Spiced Sweet Potato Hash with Poached Eggs
A hearty skillet breakfast featuring sweet potatoes cooked with warming cinnamon and spices, paired with perfectly poached eggs for a satisfying morning meal.
Ingredients
Check ingredients as you go.
- Hash
- Poached Eggs
- Garnish
Let’s make it
Hash
Heat olive oil in a large skillet over medium heat until shimmering.
Hash
Add diced sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they begin to soften and brown lightly.
Hash
Add the chopped yellow onion, diced red bell pepper, and minced garlic to the skillet with the sweet potatoes. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Hash
Stir in ground cinnamon, ground nutmeg, paprika, salt, and black pepper. Mix well to evenly coat the vegetables with the spices. Cook for 1-2 more minutes to develop flavors.
Poached Eggs
Meanwhile, bring a large shallow pan of water to a gentle simmer over medium heat. Add white vinegar to the poaching water.
Poached Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide one egg at a time into the water. Poach eggs for 3-4 minutes, until whites are set but yolks remain runny.
Poached Eggs
Use a slotted spoon to carefully remove the poached eggs. Drain briefly on paper towels.
Serving
Divide the cinnamon-spiced sweet potato hash among four plates. Top each serving with a poached egg. Garnish with chopped fresh parsley, if desired, and serve immediately.
Tips & notes
Use fresh sweet potatoes for best flavor and texture. To keep poached eggs neat, gently crack them into a small cup before sliding into the water. Adjust spices to your preference by adding a pinch of cayenne for heat or more cinnamon for sweetness.
Saving it for later
Store leftover hash and poached eggs separately in airtight containers in the refrigerator. Use within 3 days for best quality. Reheat hash gently in a skillet over medium heat until warm. Poached eggs are best enjoyed fresh.
Reheating
Reheat the sweet potato hash in a skillet over medium heat with a splash of water or oil to prevent drying out. Avoid reheating poached eggs as they can become rubbery; if necessary, warm gently in hot water for about 1 minute to prevent overcooking.
