I’m craving a new sweet potato hash!
Honestly, top anything with an egg and I’m sold.
Right now I’d love to be somewhere other than home — you know the feeling.
Breakfast for dinner is one of my favorite rituals. We cycle through weeks where we do it once a week, and I always look forward to it.
For me it’s pure comfort food. When I was about 15 my mom made me a scrambled egg, crispy ham and mustard sandwich and called it comfort food — that memory stuck, and breakfast-for-dinner has felt like comfort ever since.
Endless options
Breakfast can be sweet or savory. Pancakes, potatoes and eggs, waffles with bacon — you can mix sweet and savory to your heart’s content. It adds variety to weeknight meals, especially if you don’t normally eat traditional breakfast foods in the morning.
Eddie almost always asks for some kind of potato skillet when we do breakfast for dinner. I’ve shared a few hashes over the years — a sheet pan sweet potato hash, a quinoa skillet hash, a Brussels sprouts hash, a grilled corn summer hash and a white bean hash — so there’s plenty of inspiration to choose from.
How this skillet comes together
I start with chopped bacon to build flavor, but you can skip it if you prefer. Sauté onion and garlic, then add sweet potato cubes and warm them with spices — chipotle chili powder for heat and smoked paprika for depth. Cook until golden and tender.
If you have cooked quinoa on hand, toss it in; it adds substance and a pleasant texture. I also like to add corn — frozen or canned works fine — which brings a natural sweetness that balances the chipotle.
When the hash is ready, crack eggs right into the skillet and cook them to your preferred doneness. One of the best parts is you can add eggs at different times so everyone gets them how they like.
Finish with sliced avocado for creaminess, a squeeze of lime, and fresh chives or chopped cilantro for brightness. It’s a great pantry meal that’s hearty, flavorful and topped with eggs — hard to beat.
Chipotle Sweet Potato Hash
Chipotle Sweet Potato Breakfast-For-Dinner Skillet
Yield:
2
to 4 people
10 mins
30 mins
40 mins
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Ingredients
- 2 slices bacon, chopped
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 3 sweet potatoes, peeled and chopped into 1-inch cubes
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 1 tablespoon tomato paste
- 1 cup cooked quinoa
- ⅔ cup corn (frozen or thawed)
- 2 to 4 large eggs
- 1 avocado, thinly sliced
- 2 tablespoons chopped cilantro, for topping
- 1 tablespoon chopped chives, for topping
Instructions
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Heat a large (10 or 12 inch) skillet over medium-low heat and add the bacon. Cook until the bacon starts to crisp and most of the fat has rendered. Stir in the onion and garlic and cook, stirring often, for 2 to 3 minutes until the onions soften.
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Add the sweet potatoes. If the skillet seems dry, add 1 teaspoon of olive oil or butter. Stir in the chipotle chili powder, smoked paprika, salt and pepper. Cover and cook, stirring occasionally, for about 10 minutes or until the potatoes begin to soften. If needed, add 1 to 2 tablespoons of water and re-cover to help steam them.
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Uncover and stir in the tomato paste, cooking 1 to 2 minutes so it develops flavor. Stir in the cooked quinoa, then add the corn. If using frozen corn, cook a few minutes until warmed through.
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Make wells in the hash and crack the eggs into the skillet. Cover and cook until the egg whites are set and yolks are at your preferred doneness.
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To serve, top with sliced avocado, chopped chives, cilantro and a squeeze of lime.
Did you make this recipe?
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The perfect egg can change everything.