If you’re a sweet potato lover like I am, you’re always looking for new sweet potato recipes. It’s one of those root vegetables that pair well with just about everything. It’s sweet, yet savory, and loaded with good-for-you vitamins, minerals, and antioxidants – what could be better?

Fried egg on top of sweet potato hash with cilantro garnish.

While it’s commonly featured in some of my favorite dinner recipes like a cozy Butternut Squash Sweet Potato Soup, my favorite Loaded Sweet Potato Fries, and even Sweet Potato Pizza, it’s an ingredient I regularly overlook for breakfast. But overlook no longer! 

This sweet potato hash has quickly become one of my new morning staples. I can serve it with Cold Brew Coffee or a Bloody Mary (hello, brunch). It’s incredibly meal prep friendly and can be customized to suit your taste buds and kitchen produce drawer. Now without further ado, let’s begin! 

Ingredient Spotlight

As with most of my breakfast recipes, we’re keeping things quick and simple, yet bold in flavor. Here are the 5 must-have components: 

  1. Oil: You’ll need a couple of tablespoons of cooking oil to promote browning, crisping, and enhance the flavor in the aromatics and spices. I like to use coconut oil, but if the flavor of coconut isn’t your thing, any high-smoke point cooking oil of choice will do.
  2. Aromatics: Mild yellow onion, fresh garlic cloves, and jalapeño is all you need for a strong, flavorful foundation. 
  3. Southwestern seasonings: Make your own spice mix with a blend of ground cumin, cayenne powder, chili powder, cinnamon, and salt. 
  4. Veggies: In addition to skin-on, diced sweet potato, I like to add cauliflower florets for a boost of nutrition and additional texture. If you’re enjoying this breakfast in the fall or winter, swap in butternut squash or cubed pumpkin!
  5. Eggs: Cook them however you’d like for serving.

Please be sure to see the full recipe card below for measurements.

Bowls of sweet potato, cauliflower, onion, spices, garlic, and eggs.

Delicious Add-ins

The options for customizing this breakfast hash are just short of limitless. Below I’ve listed a few of the add-ins and substitutions that come to mind, but don’t be afraid to experiment – it’s hard to mess up a sweet potato breakfast hash! 

  • Bell peppersBoth sweet red peppers or slightly bitter green peppers would be delicious. 
  • White potatoes​Sweet potato is the star here, but if you’re working with a smaller-than-average sweet potato, compensate by adding in a diced Yukon Gold or peeled and diced russet. 
  • Crispy bacon – Serving meat-eaters? Pan-fry a few slices of thick-cut bacon with the aromatics. 
  • Black beansTake the protein up a notch and add in a can of drained, rinsed black beans. 
  • Greens – Add in a handful of your favorite fresh or frozen greens like spinach, kale, Swiss chard, etc. 
  • Seasonings – ​Switch up the flavor of your breakfast hash with one of my DIY seasoning blends such as this DIY Fajita Seasoning Blend, a mild Taco Seasoning, or Homemade Cajun Seasoning for a spicy kick!

How to Make Sweet Potato Breakfast Hash

Making this skillet requires just a few easy steps and 15 minutes to make start to finish. 

As I’ve made this recipe over the years, I’ve decided the best way to get the sweet potato and cauliflower to the perfect tenderness is to first microwave them. This helps to soften them right up, without taking too long in the skillet.

Use a large microwave-safe bowl, add a tablespoon of water, and cover with a large plate. This is the easiest way, in my opinion, to cover the bowl. You could also wrap it tightly with plastic wrap.

Once they’re slightly softened yet still crisp, heat a large skillet with two tablespoons of coconut oil over medium heat. Spread the cauliflower pieces and bite-sized sweet potato in an even layer, and cook without stirring so the edges become nice and crispy.

After their first crisp-up, add in the aromatics, stirring frequently. Then go in the spices, and everything cooks together until fragrant and the veggies are perfectly crisp-tender and golden brown.

Lastly, cook the eggs as desired and top the hash with eggs. I love cooking them over easy for a little runny yolk to mix it all together, but chef’s choice! Serve immediately while hot with desired garnish and dig in! 

Serve and Garnish

As is, this savory sweet potato breakfast hash is complete with protein, healthy fats, carbohydrates, and tons of flavor, making it an ideal stand-alone breakfast to serve with your favorite morning coffee or tea.

If you’re looking to take the flavor to the next level, finish the dish with freshly chopped cilantro, scallions/green onions, avocado slices, hot sauce, or a scoop of Super Simple Pico De Gallo. It’s also the perfect pair for several of my most popular homemade sauces.

Here are a few of my personal favorites: 

Additionally, if you’re looking for sides to serve, you can’t go wrong with a beautiful Fresh Fruit Board or Broiled Grapefruit with Mint Sugar

Side view of plate of hash with fried egg.

Make Ahead and Storage Tips

Making this crispy sweet potato hash ahead of time can save you a lot of time and effort throughout the workweek. If you’d like to prep a big batch (feel free to double or triple the recipe) on Sunday and reheat it throughout the week for a quick, nutritious, filling breakfast, here are a few tips to keep things tasting as fresh as possible. 

  • Cook the hash as is. The sweet potato and cauliflower breakfast hash can be cooked fully according to recipe instructions up to 5 days in advance. Allow it to cool to room temperature, divide it between individual-sized serving containers, and refrigerate until ready to eat. 
  • Consider cooking the eggs fresh. Cooked eggs can be reheated, but if you have the time in the morning to cook the eggs fresh, it’s worth it! If you must cook them in advance, I’d forego the fried or sunny-side-up recommendation and instead serve with hard-boiled eggs. Hard-boiled eggs are much more meal-prep friendly and can be diced and served on top of the sweet potato hash while cold. 
  • Reheat on the stovetop or in the microwave. Reheating sweet potato hash on the stovetop will make the leftovers as crispy as possible, but microwaving on the go is perfectly fine (and the option I go with most!). 

Can Sweet Potato Hash Be Frozen?

The sweet potato breakfast hash itself can be frozen in an airtight container or freezer-safe bag for up to 3 months, but I wouldn’t recommend freezing the fried or sunny-side-up eggs. Instead, freeze the hash and cook the eggs fresh when ready to serve. 

If you’re interested in freezer-friendly, eggy breakfast recipes, you’ll love these Vegetarian Breakfast Burritos, this Sliced Yukon Gold Potato & Egg Breakfast Casserole, and this Kale and Goat Cheese Quiche.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Two plates of sweet potato has with fried egg on top.
5 (2 ratings)

Get the Recipe Vegetarian Sweet Potato Breakfast Hash with Cauliflower

Look no further for the perfect Sweet Potato Hash! Crispy sweet potatoes, tender veggies, and a DIY Southwestern seasoning blend topped with perfectly fried eggs. An easy, delicious, healthy breakfast ready in just 30 minutes!


  • 2 cups cauliflower florets, bite-sized peices
  • 2 cups sweet potato, diced 1/4 to 1/2 inch
  • 1 Tablespoon water
  • 2 Tablespoons coconut oil
  • 1/2 cup yellow onion, diced
  • 2-3 cloves garlic, finely chopped
  • 1 Tablespoon jalapeno, finely chopped
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt, or to taste
  • 4 eggs, cooked as desired
  • Cilantro and scallions for garnish


  • To a large microwave-safe bowl, add the sweet potato and cauliflower along with 1 tablespoon of water. Cover with a large plate. Microwave for 3 minutes, toss, and continue to microwave in minute increments, up to 3 more minutes, until the veggies are tender yet still crisp. Drain and set aside.
    2 cups cauliflower florets, 2 cups sweet potato, 1 Tablespoon water
  • In a large skillet, heat coconut oil over medium heat, then add the sweet potato and cauliflower, and stir to coat. Let saute without moving for 5 minutes, so a nice crisp forms.
    2 Tablespoons coconut oil
  • Add onion, garlic, and jalapeno, with a large pinch of salt; cook for 2-3 minutes. Stir in cumin, cayenne, chili powder, cinnamon, and additional salt as needed. Stir and cook for an additional 4-5 minutes until the veggies are tender and golden.
    1/2 cup yellow onion, 2-3 cloves garlic, 1 Tablespoon jalapeno, 1 teaspoon ground cumin, 1/8 teaspoon cayenne powder, 1/4 teaspoon chili powder, 1/8 teaspoon cinnamon, 1/2 teaspoon salt
  • Meanwhile, in a separate small skillet, cook eggs as desired (fried or sunny-side up is recommended). To cook them in the same pan, create individual wells in the hash, add the egg, and pop the oven-safe skillet in a 350°F oven until cooked through to desired doneness.
    4 eggs
  • Serve the eggs with the hash and garnish with cilantro and scallions. Enjoy!
    Cilantro and scallions for garnish
Calories: 205kcal, Carbohydrates: 19g, Protein: 8g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 409mg, Potassium: 491mg, Fiber: 4g, Sugar: 5g, Vitamin A: 9757IU, Vitamin C: 32mg, Calcium: 69mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!