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Whether you're feeling fresh or nursing a hangover, an extremely satisfying vegetarian brunch is just a half hour away.
By
J. Kenji López-Alt
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Updated November 29, 2023
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:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__08__20130816-sweet-potato-hash-recipe-1-dff8cc99d7cd48eba772fb95939dafb6.jpg "Easy Sweet Potato and Pepper Hash With Eggs Recipe (2)")
Why It Works
- First par-cooking the diced sweet potatoes in salty water means they're seasoned to their core and evenly cooked in the final dish.
- Letting the sweet potatoes cook in the pan with minimal stirring allows them to brown properly and develop richer flavors.
- Cracking the eggs into the hash and finishing it all in the oven means brunch can be made with just one pan.
It was the morning after the first leg of my cross-country road trip and I woke up to the aroma of cinnamon and butter wafting through the air. We'd arrived at the home of Stella Parks (akaBraveTart) in Lexington, Kentucky late the night before and spent far too long drinking and chatting before we called it a night. With a full day of driving ahead of us the next morning, going to bed early would have been the smarter move, but I'm wise enough to know that you shouldn't ever turn down bourbon from a Kentuckian in their own home.
Stella, hard at work on her book, had been up early to test just how sticky a sticky bun could get before reaching the upper limits of absurdity (answer:verysticky) and there was already a batch in the oven by the time I finally rolled out of the fold-out bed in her office. I'm never the type to do anything half-assed, so I resolved then and there to fully commit to procrastinating before getting back on the road by having a long and leisurely brunch.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2013__08__20130816-stella-bravetart-sticky-buns-d15c8521f2874d5ea97416955d41595b.jpg "Easy Sweet Potato and Pepper Hash With Eggs Recipe (3)")
I'm also wise enough to know that when a gentlelady offers you her buns, no matter how sticky, it's only polite to offer her something in return, so I turned to my in-a-strange-kitchen-with-no-knowledge-of-what-they've-got staple breakfast: vegetable hash. In this case, Stella happened to have some gorgeous sweet potatoes and purple bell peppers, two of my favorite hash ingredients.
If potatoes or sweet potatoes are your base, the best way to make hash is to par-cook them in salted water. Not only does this help season them to the center, but it also ensures that they'll be evenly cooked in the final dish, allowing you to focus only on the browning and crisping stages once they hit the hot oiled skillet. Since sweet potatoes take a little longer to brown than other vegetables like onions and peppers, I give them a good head start before adding the rest.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2013__08__20130816-sweet-potato-hash-recipe-2-86cfc935e0fd46f9ac90880527174f02.jpg "Easy Sweet Potato and Pepper Hash With Eggs Recipe (4)")
A touch of acid and heat brighten things up, and I add mine in the form of a vinegary hot sauce. In this case we had Cholula on hand, but my go-to is Frank's (Tabasco would work just fine as well). Finally, to make a meal of it, I make a few wells and crack eggs directly into the hash, cooking them in the oven until they're just beginning to set.
There's nothing like a good 1,200-calorie breakfast to help you power through the pretty countryside of Western Kentucky, or to make you want to fall asleep at the wheel doing it.
August 2013
Recipe Details
Easy Sweet Potato and Pepper Hash With Eggs Recipe
Cook30 mins
Active30 mins
Total30 mins
Serves4 servings
Ingredients
1 large sweet potato (about 12 ounces), cut into 1/2-inch dice
Kosher salt
2 tablespoons vegetable oil
1 green bell pepper, cored and seeded, thinly sliced
1 red bell pepper, cored and seeded, thinly sliced
1 small onion, thinly sliced
1 tablespoon fresh thyme leaves
2 teaspoons hot sauce, such as Frank's or Cholula
Freshly ground black pepper
4 eggs
1 tablespoon chopped fresh parsleyleaves (optional)
Directions
Adjust oven rack to middle position and preheat oven to 400°F (200°C). Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain in the sink.
Heat oil in a large cast iron or non-stick skillet over high heat until lightly smoking. Add drained potatoes and spread into an even layer. Cook until well browned on first side, about 5 minutes. Add peppers and onions and toss with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables to brown. Flip vegetables and toss them with a wooden spoon to expose new sections to the bottom of the pan until well browned all over, about 10 minutes total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30 seconds), and season to taste with salt and pepper. Remove from heat.
Make four shallow wells in the surface of the hash and break an egg into each. Sprinkle with salt and pepper. Transfer pan to oven and cook until eggs are barely set but still runny, about 5 minutes. Serve immediately.
Special Equipment
Cast iron or nonstick skillet
Read More
- How to Make the Best Potato Hash | The Food Lab
- Crispy Kale, Brussels Sprouts, and Potato Hash
- Corned Beef Hash
- Savory
- Baked Eggs
- Bell Peppers
- Sweet Potatoes
| Nutrition Facts (per serving) | |
|---|---|
| 242 | Calories |
| 12g | Fat |
| 26g | Carbs |
| 9g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 242 |
| % Daily Value* | |
| Total Fat 12g | 15% |
| Saturated Fat 2g | 11% |
| Cholesterol 186mg | 62% |
| Sodium 560mg | 24% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 4g | 15% |
| Total Sugars 10g | |
| Protein 9g | |
| Vitamin C 107mg | 534% |
| Calcium 78mg | 6% |
| Iron 2mg | 11% |
| Potassium 651mg | 14% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
