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Sweet Potato Hash with Fried Eggs & Sage

Sweet Potato Hash with Fried Eggs & Sage

Updated October 28, 2026

Crispy-edged sweet potatoes and softened onion with fresh sage, with eggs cooked right in the hash until the whites set.

Before you start: peel and cut the sweet potatoes into even 1/2-inch cubes; have a 12-inch skillet with a lid ready. A pinch of smoked paprika or chili flakes with the sage adds warmth.

Dried sage is no substitute here; if you don't have fresh, use fresh thyme or rosemary instead. Prep ahead: cube the sweet potatoes the night before and keep them in a covered container in the fridge.

Cook time
42 min
Rating
…

Ingredients

Scale
Measurement units
  • 3 tbsp olive oil (divided)
  • 1 lb sweet potatoes (peeled and cut into 1/2-inch cubes)
  • ½ tsp kosher salt (divided)
  • 1 medium yellow onion (thinly sliced)
  • 8 fresh sage leaves (roughly chopped)
  • ¼ tsp black pepper
  • 4 large eggs
  • ⅛ tsp flaky sea salt (optional, for finishing)

Instructions

Crisp the sweet potatoes
Heat olive oil (2 tbsp) in the skillet over medium-high heat until shimmering. Add sweet potatoes (1 lb) in a single layer and sprinkle with salt (¼ tsp).
Cover and cook without stirring so they steam and start to brown underneath, about 5 minutes.
Uncover, turn the heat to medium and cook, stirring only every few minutes, until the cubes are browned on several sides and a fork slides through easily, about 10 minutes.
Equipment: 12-inch skillet with a lid
Add the onion and sage
Push the potatoes to the edges, add olive oil (1 tbsp) to the center and add onion. Cook, stirring the onion, until soft and golden, about 5 minutes.
Toss everything together with sage, salt (¼ tsp) and pepper (¼ tsp) and cook until the sage smells fragrant.
Equipment: 12-inch skillet with a lid
Cook the eggs in the hash
Turn the heat to medium-low. Make 4 wells in the hash and crack eggs into them.
Cover and cook until the whites are fully set and the yolks are done the way you like them, about 4 minutes. Keep covered longer for firm yolks.
Sprinkle with flaky salt (⅛ tsp) and serve straight from the pan, 2 eggs per person.
Equipment: 12-inch skillet with a lid, spatula

Tomorrow's Meal

Sweet Potato Hash Tacos

Leftover hash warmed until crisp again in a skillet, tucked into charred tortillas with avocado and salsa.

You'll need to pick up:

4 corn tortillas1 avocadosalsa1 lime

Quick overview:

  1. 1.Warm the leftover hash in a skillet over medium heat 4 to 5 minutes until hot and crisp at the edges
  2. 2.Char the tortillas one at a time in a dry skillet 30 seconds per side
  3. 3.Fill the tortillas with hash, sliced avocado and salsa
  4. 4.Squeeze lime over the top and serve

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