Williams' Maple-Sweet Potato Hash with Poached Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant breakfast featuring caramelized sweet potatoes and potatoes in a sticky maple glaze, topped with perfectly poached eggs for a satisfying morning feast. This american-inspired breakfast ready in about 45 minutes combines olive oil, diced red bell pepper, diced yellow onion 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 380 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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 (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes russet potatoes
• 2 tbsp olive oil
• 1/2 cup, diced red bell pepper
• 1/4 cup, diced yellow onion
• 1 tbsp maple syrup
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 eggs
• 2 tbsp, chopped fresh chives

Instructions

1. Step 1: Toss diced sweet potatoes and russet potatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
2. Step 2: Spread potatoes in a single layer on a baking sheet and roast at 425°F for 25-30 minutes, stirring once halfway, until golden and crispy around the edges.
3. Step 3: While potatoes roast, heat 1 tsp olive oil in a small skillet over medium heat. Add diced red bell pepper and onion, and sauté for 5-7 minutes until softened and slightly browned.
4. Step 4: In a small bowl, whisk together 1 tbsp maple syrup and 1/4 tsp salt. Once potatoes are done, transfer to a large skillet, add maple syrup mixture and sautéed vegetables, and cook for 2-3 minutes until vegetables are coated and syrup has caramelized slightly.
5. Step 5: Poach eggs in simmering water for 3-4 minutes until whites are set and yolks are runny. Divide hash among plates, top with a poached egg, and sprinkle with chopped chives.