Texas Sweet Potato Hash
A hearty breakfast dish featuring roasted sweet potatoes, caramelized onions, and a fried egg, seasoned with smoky paprika. This American-inspired vegan recipe (vegetarian), ready in about 70 minutes, pairs sweet potatoes, red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium peeled and cubed sweet potatoes
- 1 large sliced red onion
- 3 tbsp olive oil
- 1 tbsp smoked paprika
- 3 cloves minced garlic
- 1 tsp fresh thyme
- 4 large eggs
- to taste black pepper
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, and half the garlic. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
- Step 2: In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add sliced red onion and remaining garlic. Cook for 10-12 minutes until onions are caramelized and golden.
- Step 3: Stir roasted sweet potatoes into the skillet, adding thyme and black pepper. Cook for 3-4 minutes until well combined.
- Step 4: In a non-stick pan, cook eggs over medium heat until desired doneness. Serve 1 fried egg per serving atop the hash.
