Sautéed Sweet Potato Hash with Bell Peppers and Eggs

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A colorful skillet hash combining diced sweet potatoes, vibrant bell peppers, and perfectly cooked eggs for a nourishing Whole30 breakfast. This American recipe (whole30), ready in about 35 minutes, combines sweet potatoes, red bell pepper, and yellow bell pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" 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 sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 2 medium diced sweet potatoes to the skillet, cooking for 10 minutes while stirring occasionally until edges begin to crisp and potatoes become tender.
3. Step 3: Stir in 1 diced red bell pepper and 1 diced yellow bell pepper, cooking for an additional 5 minutes until peppers soften.
4. Step 4: Season the hash with 1 tsp salt and 1/2 tsp black pepper, stirring well to combine.
5. Step 5: Create 4 small wells in the hash and crack 4 large eggs into each well. Cover the skillet with a lid and cook for 5-7 minutes over low heat until egg whites are set but yolks remain runny.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.