This hearty sweet potato hash is a colorful, nourishing one-pan breakfast (or brunch) made with roasted sweet potatoes, tender spinach, perfectly cooked eggs, crispy smoked strips, and creamy avocado. It’s packed with fiber, protein, and healthy fats to keep you full and energized for hours, and it looks impressive enough to serve guests while still being easy enough for a busy weekday morning.

Why You’ll Love This Recipe

• It’s a complete meal in one pan: complex carbs, quality protein, and good fats all together.
• Naturally gluten-free and made with simple, wholesome ingredients.
• Great for meal prep: you can roast the sweet potatoes ahead to save time.
• Customizable: easily change the greens, herbs, or protein to fit what you have on hand.
• Family-friendly and satisfying without feeling heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 slices smoked beef or turkey strips, cooked until crispy and crumbled
• 2 lbs (about 900 g) sweet potatoes or yams, peeled and cut into ½-inch cubes (about 3 packed cups)
• 2 medium shallots, finely chopped
• 2 teaspoons minced fresh rosemary
• 1/4 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon olive oil or avocado oil, plus a little extra or cooking spray for the pan
• 4 cups loosely packed baby spinach (about 120 g)
• 3 garlic cloves, minced
• 6 large eggs
• 1 large ripe avocado, peeled, pitted, and cubed
• 1 tablespoon fresh lime juice

Directions

1. Preheat the oven
   • Preheat your oven to 400°F (200°C).
   • Lightly grease a rimmed half sheet pan or a 9×13-inch baking dish with a little oil or avocado/olive oil cooking spray.
2. Season the sweet potatoes
   • Add the sweet potato cubes and chopped shallots to the prepared pan.
   • Sprinkle with sea salt and black pepper.
   • Drizzle with 1 tablespoon of olive or avocado oil.
   • Toss everything very well so the potatoes and shallots are evenly coated in oil and seasoning, then spread into an even layer.
3. Roast until just tender
   • Place the pan in the preheated oven.
   • Roast for about 15 minutes, stirring once halfway through, until the sweet potatoes are starting to soften and lightly brown on the edges.
4. Cook the smoked strips and spinach mixture
   • While the potatoes roast, heat a skillet over medium heat.
   • Add the smoked beef or turkey slices and cook until crispy, then transfer them to a plate lined with a paper towel to drain. Once cooled slightly, crumble them into small pieces.
   • In the same skillet (using the flavorful drippings), add the baby spinach, minced rosemary, and minced garlic.
   • Sauté, stirring constantly, until the spinach is just wilted and the garlic is fragrant, about 1–2 minutes. Remove from heat.
5. Combine the hash base
   • When the sweet potatoes are fork-tender, remove the pan from the oven.
   • Spoon the spinach mixture evenly over the roasted sweet potatoes and shallots, then gently toss to combine so every bite has a bit of everything.
   • Spread the mixture back into an even layer, leaving six small “wells” or spaces where the eggs will go.
6. Add the eggs
   • Carefully crack one egg into each space, taking care not to break the yolks.
   • If needed, gently nudge the potatoes aside with a spoon to make room so the eggs stay mostly contained.
7. Bake until the eggs are set
   • Return the pan to the oven.
   • Bake for 8–10 minutes, or until the egg whites are set and the yolks are done to your liking.
   • For runny yolks, start checking around 8 minutes; for firmer yolks, leave them closer to 10–11 minutes.
8. Prepare the avocado topping
   • While the eggs finish baking, cube the avocado.
   • In a small bowl, gently toss the avocado cubes with the lime juice to coat. This adds a bright flavor and helps prevent the avocado from browning.
9. Serve
   • Remove the hash from the oven and let it sit for 2–3 minutes so it’s easier to scoop.
   • Top with the crumbled smoked strips and the lime-kissed avocado cubes.
   • Taste and adjust seasoning with a little more salt and pepper if needed.
   • Serve warm, scooping a portion of potatoes, spinach, an egg, and toppings into each bowl or plate.

Variations

• Swap the greens: Use chopped kale, Swiss chard, or arugula instead of spinach. Tougher greens like kale benefit from an extra minute of sautéing.
• Change the herbs: Replace rosemary with fresh thyme, oregano, or a mix of dried Italian herbs.
• Add vegetables: Bell peppers, zucchini, mushrooms, or cherry tomatoes can be roasted along with the sweet potatoes for extra volume and nutrition.
• Spicier version: Add a pinch of red pepper flakes or a little smoked paprika to the potatoes before roasting for gentle heat.
• Dairy boost: If you consume dairy, sprinkle a little crumbled feta or grated cheese over the hash during the last few minutes of baking so it melts.

Servings and timing

• Servings: 6
• Prep time: about 15 minutes (peeling and cubing sweet potatoes, chopping shallots, garlic, herbs, and avocado)
• Cook time: about 25 minutes (15 minutes to roast the potatoes, plus 8–10 minutes to bake with the eggs and a couple of minutes to wilt the spinach)
• Total time: approximately 40 minutes

This makes six generous portions, each with a balance of sweet potatoes, greens, egg, smoked strips, and avocado.

Storage/Reheating

• Refrigeration:
  • Allow the hash to cool to room temperature (no more than 1–2 hours out).
  • Transfer leftovers to an airtight container.
  • Store in the refrigerator for up to 3 days.
  • For best texture, store the avocado separately and add fresh avocado just before serving if possible.
• Reheating in the oven:
  • Preheat the oven to 325°F (165°C).
  • Place the desired portion in an oven-safe dish, cover loosely with foil, and warm for 10–15 minutes, or until heated through.
• Reheating in the skillet:
  • Add a teaspoon of oil or a splash of water to a non-stick skillet over medium-low heat.
  • Add the hash, cover with a lid, and heat gently, stirring occasionally, until warm.
• Reheating in the microwave:
  • Place a portion on a microwave-safe plate.
  • Heat in 20–30 second bursts until just warmed through.
  • Be careful not to overcook, or the eggs can become rubbery.
• Freezing:
  • This recipe is best enjoyed fresh or from the fridge. The texture of eggs and avocado doesn’t freeze and thaw well, so freezing is not recommended.

FAQs

Can I make this sweet potato hash without eggs?

Yes. You can simply omit the eggs and roast the sweet potato and spinach mixture until everything is tender and slightly crispy. Serve it as a flavorful side dish with your favorite protein, or top it with a dollop of yogurt or a spoonful of hummus for extra creaminess.

Can I use regular potatoes instead of sweet potatoes?

You can substitute regular potatoes, such as Yukon gold or red potatoes, in the same amount and size of cubes. Keep in mind that the flavor will be less sweet and the nutritional profile will change, but it will still be delicious. You may need to add a few extra minutes of roasting time if the potatoes are particularly firm.

Do I have to peel the sweet potatoes?

No, peeling is optional. If you like the texture of the skin and want extra fiber, scrub the sweet potatoes very well and leave the skin on before cubing. The skin will soften as it roasts. If you prefer a smoother texture, peeling is the better choice.

How do I keep the eggs from overcooking?

Start checking the eggs around 8 minutes of baking time. Remove the pan from the oven as soon as the whites are set and the yolks still have a slight wobble. Remember that the eggs will continue to firm up a little from residual heat, so it’s better to take them out just before they look completely done.

Can I prepare any part of this recipe in advance?

Yes. You can peel and cube the sweet potatoes and chop the shallots a day in advance and store them in an airtight container in the fridge. You can also roast the sweet potatoes ahead of time, then reheat them on a pan, add the spinach mixture, and crack the eggs on top to bake just before serving.

What can I use instead of shallots?

If you don’t have shallots, you can use about half of a small yellow or red onion, finely chopped. The flavor will be slightly stronger than shallots, but it will still work very well in this hash.

How can I make this recipe spicier?

To add heat, sprinkle in some red pepper flakes, cayenne pepper, or a bit of chili powder with the salt and pepper before roasting the sweet potatoes. You can also drizzle a little hot sauce over the finished hash just before serving.

Is this recipe suitable for meal prep?

Yes, this sweet potato hash works nicely for meal prep, especially if you don’t mind firmer egg yolks. Portion it into containers, store in the refrigerator, and reheat gently before eating. For the freshest taste and texture, add avocado just before serving rather than storing it on the hash.

Can I make this dish dairy-free?

This recipe is naturally dairy-free as written, since it doesn’t require any cheese or milk. Just be sure any additional toppings you add are also dairy-free if that is important to you.

What can I serve with this sweet potato hash?

It’s a complete meal on its own, but you can pair it with a light side such as a simple green salad, sliced tomatoes and cucumbers, or fresh fruit. For a heartier brunch, you can add whole-grain toast or flatbread on the side.

Conclusion

This sweet potato hash with eggs and avocado is a simple, satisfying way to start the day with real, nourishing food. Roasted sweet potatoes, wilted greens, gently baked eggs, crispy smoky bits, and creamy avocado come together in one pan with minimal fuss and maximum flavor. Whether you’re cooking for a busy weekday breakfast, a weekend brunch, or prepping meals ahead, this recipe is a reliable favorite you can come back to again and again.

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