As I’m sure you are aware by now, I am a huge fan of a hearty breakfast. Most week days I eat prepared hard boiled eggs, or quickly scramble up some eggs. Weekends are a different story.
On weekends I like to slow down and take my time to make breakfast a little extra special. This Sweet Potato Hash with Mushrooms is the perfect way to enjoy something a little more exciting than just plain ol’ eggs.
Sweet Potato Hash with Mushrooms is really simple to make. It only requires 12 main ingredients, and 40 minutes. ANNND 1 skillet and 1 small pot. Who wants to do dishes on a Saturday morning anyway?
Let’s talk about eggs.
Technically you could cook your eggs however you prefer, such as scrambled. BUT I think you should cook up a fried egg with a nice, runny, beautiful yellow yolk. Let’s be real here, the whole point of eating a potato hash is for those potatoes to soak up all the yummy runny yolk goodness. Come on, all those beautiful sautéed veggies, the sweet potatoes, onion, bell peppers, AND sautéed mushrooms meet the runniness of the egg yolk.
Saturday morning breakfast perfection.
There is only one more thing that can make this breakfast just a little bit better, besides a cup of hot tea, and that is a squirt of ketchup and a little Sriracha sauce if you’re into it. I normally only have ketchup on a burger or a brat, but there is something about a little ketchup plus Sriracha sauce with some runny egg yolk and some sweet potatoes that just makes me weak at the knees.
Just promise me you’ll try it, okay?
What I love about Sweet Potato Hash with Mushrooms, besides that it is loaded with nutrients to start your day, is that it is great to serve to overnight guests. Trust me, you will feel like a good hostess, and they will totally feel pampered.
One more thing, if you really want to enjoy Sweet Potato Hash with Mushrooms on a weekday you can. Simply make up the sweet potato hash part the night before and, store it in the fridge. In the morning pop the hash into the microwave while you heat up your skillet to cook your eggs. Breakfast is served!
If you make this recipe don’t forget to leave a comment below and rate it. I love hearing your thoughts! Enjoy, friends!
- 2 medium sweet potatoes, peeled and cut into ½ inch cubes
- ½ teaspoon salt
- 1 tablespoon butter
- 2 cups button mushrooms, sliced
- 1 tablespoon grapeseed oil
- ½ red onion, diced
- Optional: 1 Fresno chili or jalapeno, diced (remove seeds for a more mild heat)
- 2 to 3 cloves garlic, minced
- 1 red bell pepper, chopped
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, minced
- 1 tablespoon grapeseed oil
- 4 to 8 eggs
- Optional: ketchup and/ or Sriracha sauce for serving
- To par-boil the sweet potatoes place them in a medium-sized pot and cover with water, add the ½ teaspoon of salt, stir. Bring to a boil, uncovered, and boil for 2 to 3 minutes. The potatoes should be slightly tender, but not completely cooked. A fork should go about ⅓ of the way into the potato. Once they are par-boiled immediately drain them in to a colander and rinse them in cold water to stop the cooking process. Set aside.
- While the sweet potatoes are coming to a boil sauté the mushrooms. Heat a large, heavy-bottomed skillet over medium-high heat. Melt the butter. Add the mushrooms and sauté them for about 10 minutes, stirring occasionally. They should be browned and tender. Remove the mushrooms into a dish and set aside.
- Heat the grapeseed oil in the heated skillet, add the onion and the Fresno chili or jalapeno (optional). Sauté until tender, about 3 minutes. Add the garlic and sauté for 1 minute more.
- Add the red bell pepper and the par-boiled sweet potatoes. Season with a healthy pinch of salt and pepper. Sauté for about 10 to 15 minutes, stirring occasionally. You will know the potatoes are done when they are fork-tender and slightly caramelized. Add the mushrooms back into the hot pan and allow to heat for 2 minutes.
- Remove the pan from the heat and stir in the cilantro. Taste-test and add more salt and pepper as needed. Transfer the sweet potato mixture onto a serving platter or individual plates.
- Return to the skillet, heat over medium-high heat. Add a tablespoon of grapeseed oil. Crack as many eggs as you plan to use into the skillet. Cover and cook for about 3 to 5 minutes, or until the egg white has set and the yolk is still runny. NOTE: you can cook your eggs any way you prefer, but I recommend eggs that have runny yolks for this recipe so that the potatoes can soak everything up.
- Serve the eggs over the potato hash mixture with a side of ketchup and Sriracha sauce (optional).