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.
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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.