Sweet Potato Hash Recipe

Stuff You Need

• 12 oz russet potatoes, peeled and cut into ¼-inch pieces
• 12 oz sweet potatoes, peeled and cut into ¼-inch pieces
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• 1 onion, finely chopped
• 2 garlic cloves, minced
• ½ tsp minced fresh thyme or ¼ tsp dried thyme
• ½ tsp chili powder
• ⅓ cup heavy cream
• ¼ tsp hot sauce
• 8 large eggs

Stuff to Know Before Cooking

If the potatoes aren’t browning, increase the heat slightly, but be careful not to burn them.

You’ll need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Par-Cook the Potatoes

In a bowl, toss the russet and sweet potatoes with oil, salt, and pepper. Cover and microwave for 5 to 8 minutes, stirring halfway, until the potatoes are translucent around the edges.

Cook the Aromatics

While the potatoes cook, heat oil in a 12-inch nonstick skillet over medium-high until shimmering. Add the onion and sauté until softened and lightly browned, 5 to 7 minutes.

Build the Hash

Stir in garlic, thyme, and chili powder; cook for about 30 seconds.

Add the hot potatoes, cream, and hot sauce. Gently press the mixture into the pan with a spatula and let cook undisturbed for 2 minutes. Flip in sections, press down lightly, and continue flipping every few minutes until well browned, about 6 to 8 minutes.

Add the Eggs

Remove from heat and create 4 shallow wells in the hash. Crack 2 eggs into each well and season with salt and pepper. Cover and cook over medium-low heat until the whites are set and yolks remain runny, 5 to 10 minutes.

Serve

Serve hot, straight from the skillet.

Sweet Potato Hash Skillet

This sweet potato hash is hearty and savory with a hint of sweetness, spiced with chili powder and balanced by creamy richness and a touch of heat. Crispy potatoes and tender onions pair perfectly with runny eggs.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Ingredients

• 12 oz russet potatoes peeled and cut into ¼-inch pieces
• 12 oz sweet potatoes peeled and cut into ¼-inch pieces
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1 onion finely chopped
• 2 garlic cloves minced
• ½ tsp minced fresh thyme or ¼ tsp dried thyme
• ½ tsp chili powder
• ⅓ cup heavy cream
• ¼ tsp hot sauce
• 8 large eggs

Instructions

• Toss potatoes with oil, salt, and pepper. Microwave covered for 5–8 minutes, stirring halfway.
• Sauté onion in oil until browned, 5–7 minutes.
• Stir in garlic, thyme, and chili powder. Add potatoes, cream, and hot sauce.
• Press into pan; cook 2 minutes. Flip and cook until browned, 6–8 minutes.
• Make 4 wells, crack 2 eggs into each. Season with salt and pepper.
• Cover and cook until whites set, yolks runny, 5–10 minutes.
• Serve hot.