This sweet potato hash recipe takes the classic American dish up a notch with fresh veggies, chickpeas, and warming Mediterranean spices. Top it off with poached eggs for a savory breakfast, brunch, or dinner that can’t be beat!
Photo Credits: Caitlin Bensel
I have a deep love and appreciation for the classic American sweet potato hash’s humble and comforting flavors. However, as delicious as the classic recipe is, I decided to recreate my own version at home with a bit of a Mediterranean twist!
Every bit as satisfying as the original if not more so, this vegetarian sweet potato hash features sautéed onions and peppers along with chickpeas and warm Mediterranean spices. Then, I top it all off with perfectly poached eggs–but simply swap in a fried egg if you prefer, or leave the egg off entirely for a vegan option.
I first developed this recipe for my book, The Mediterranean Dish: 120 Bold and Healthy Recipes You’ll Make on Repeat, and now I’m sharing it with my loyal readers on the site!
Super filling and so quick to make, it’s the best breakfast or brunch for holidays, weekends, and more. One bite, and you’ll be hooked!
Ingredients for this Sweet Potato Hash Recipe
Fresh veggies, eggs, and a few pantry staples are all you’ll need to make a sweet potato breakfast hash. Here are the ingredients, and some easy swaps:
- Extra-virgin olive oil: Any quality EVOO works here, but I like the peppery note of our Spanish Hojiblanca to balance the sweet potatoes.
- Red onion: White or yellow onion also work.
- Sweet potatoes: You can also use russet or Yukon gold potatoes, if you prefer (or check out my potato hash recipe ).
- Chickpeas: These add lean protein and texture, replacing the sausage that’s typically in sweet potato hash recipes. White beans like cannellini work as a substitute.
- Spices: Salt, pepper, coriander , cumin , sweet paprika , turmeric, and za’atar provide an earthy, warming, aromatic base. This vibrant spice blend is what makes this recipe so special! The za’atar is well worth seeking out. You can read all about it in our guide . But if you don’t have the time, feel free to substitute with Greek oregano .
- Garlic: Adds a strong savory kick to balance the sweetness of the potatoes.
- Red bell pepper: Brings a sweet-sunny flavor. Yellow, orange, or mini sweet bell peppers also work.
- Eggs and distilled white vinegar: You’ll need vinegar to poach the eggs, or swap with fried eggs if you prefer.
How to Make Sweet Potato Hash
I’m all about no-fuss recipes, and this sweet potato hash is no exception. Quick and easy, it requires just two dishes and makes enough for the whole family. Here’s what to do:
- Get your egg poaching water ready. Bring a medium pot of water to a steady simmer over medium-low heat.
- Prep your veggies. Chop 1 medium red onion and 1 red bell pepper. Mince 2 garlic cloves. Peel and cut 2 small sweet potatoes into 1/2-inch cubes. Drain and rinse 1 cup of canned chickpeas.
- Soften the sweet potatoes. In a 12-inch cast-iron skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering but not smoking. Add the red onion, sweet potatoes, and chickpeas. Season with a big pinch of salt and black pepper (about 1/2 teaspoon each). Add 1 teaspoon coriander and 1/2 teaspoon each cumin, paprika, and turmeric. Stir to combine. Cook, stirring frequently, until the onion is nicely caramelized and the sweet potatoes have softened quite a bit, 10 to 15 minutes.
- Build the flavor. Reduce the heat to medium, then stir in the garlic and bell pepper. Continue to cook, stirring frequently, until the pepper has softened and the potatoes are now cooked through, another 5 to 10 minutes. Sprinkle with 1 tablespoon za’atar.
- Poach the eggs. Add 1 teaspoon vinegar into the pot with the simmering water. Break 4 eggs into separate small bowls or ramekins. Stir the simmering water gently and carefully slide each egg in; the egg whites should wrap around the yolk. Cook for 3 minutes exactly, then use a slotted spoon to transfer the eggs to a paper towel to drain. Season with a pinch of salt, pepper, and a little more za’atar. (If you don’t like poached eggs, you can fry or scramble your eggs. Do what works best for you!)
- Finish and serve. Divide the sweet potato hash among 4 bowls and top each with a poached egg. Serve immediately.
What to Serve with Sweet Potato Hash
This sweet potato hash recipe is plenty filling on its own. If you’re serving company, though, you can use it as a centerpiece for a Mediterranean-style breakfast spread. Fill your table with lots of small bowls and platters. Think nuts, honey , cheeses, homemade fig jam , and freshly baked olive bread .
We always have something fresh on the table. Sometimes it’s as simple as sliced cucumber and herb sprigs, which we use like a palate cleanser, or sometimes we toss together a cucumber tomato salad . Yes, we even eat salad for breakfast! And don’t forget the drinks! I love Arabic tea with fresh mint for something both cozy and refreshing.
More Sweet Potato Recipes
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Sweet Potato Breakfast with Eggs
Mediterranean Diet Recipes
Easy Cinnamon Roasted Sweet Potatoes
Entree
Stuffed Sweet Potatoes with Chickpeas and Avocado Crema
Sides and Small Plates
Oven Roasted Sweet Potatoes with Honey Tahini and Sesame Seeds
Browse all Mediterranean recipes .
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Try Our Favorite Za’atar!
Jazz up your sweet potato hash with this aromatic, tart, and savory spice blend.
Ingredients1x2x3x
- ▢ 3 tablespoons extra-virgin olive oil
- ▢ 1 medium red onion, chopped
- ▢ 2 small sweet potatoes (about 1 1/2 pounds total), peeled and cut into 1/2-inch cubes
- ▢ 1 cup canned chickpeas, drained and rinsed
- ▢ Kosher salt
- ▢ Black pepper
- ▢ 1 teaspoon ground coriander
- ▢ 1/2 teaspoon ground cumin
- ▢ 1/2 teaspoon sweet paprika
- ▢ 1/2 teaspoon ground turmeric
- ▢ 2 large garlic cloves, minced
- ▢ 1 large red bell pepper, cored, seeded and chopped
- ▢ 1 tablespoon za’atar, plus more to taste
- ▢ 1 teaspoon distilled white vinegar (to poach the egg)
- ▢ 4 large eggs
Instructions
- Get your egg poaching water ready. Bring a medium pot of water to a steady simmer over medium-low heat.
- Meanwhile, soften the sweet potatoes. In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering but not smoking. Add the red onion, sweet potatoes, and chickpeas. Season with a big pinch of salt and black pepper (about 1/2 teaspoon each). Add the coriander, cumin, paprika, and turmeric. Stir to combine. Cook, stirring frequently, until the onion is nicely caramelized and the sweet potatoes have softened quite a bit, 10 to 15 minutes.
- Build the flavor. Reduce the heat to medium, then stir in the garlic and bell pepper. Continue to cook, stirring frequently, until the pepper has softened and the potatoes are now cooked through, another 5 to 10 minutes. Sprinkle with the za’atar.
- Poach the eggs. Add the vinegar into the pot with the simmering water. Break each egg into a small bowl or ramekin. Stir the simmering water gently and carefully slide each egg in; the egg whites should wrap around the yolk. Cook for 3 minutes exactly, then use a slotted spoon to transfer the eggs to a paper towel to drain. Season with a pinch of salt, pepper and a little more za’atar.
- Finish and serve. Divide the sweet potato hash among 4 bowls and top each with a poached egg. Serve immediately.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- Feel free to top with a fried egg if you prefer. I love these za’atar fried eggs with this recipe! (It’s what I used in the video.)
Nutrition
*This post has recently been updated with new information for readers’ benefit.
Sweet Potato Hash Recipe with Za’atar and Chickpeas
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 2 small sweet potatoes (about 1 1/2 pounds total), peeled and cut into 1/2-inch cubes
- 1 cup canned chickpeas, drained and rinsed
- Kosher salt
- Black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 2 large garlic cloves, minced
- 1 large red bell pepper, cored, seeded and chopped
- 1 tablespoon za’atar, plus more to taste
- 1 teaspoon distilled white vinegar (to poach the egg)
- 4 large eggs
Instructions
- Get your egg poaching water ready. Bring a medium pot of water to a steady simmer over medium-low heat.
- Meanwhile, soften the sweet potatoes. In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering but not smoking. Add the red onion, sweet potatoes, and chickpeas. Season with a big pinch of salt and black pepper (about 1/2 teaspoon each). Add the coriander, cumin, paprika, and turmeric. Stir to combine. Cook, stirring frequently, until the onion is nicely caramelized and the sweet potatoes have softened quite a bit, 10 to 15 minutes.
- Build the flavor. Reduce the heat to medium, then stir in the garlic and bell pepper. Continue to cook, stirring frequently, until the pepper has softened and the potatoes are now cooked through, another 5 to 10 minutes. Sprinkle with the za’atar.
- Poach the eggs. Add the vinegar into the pot with the simmering water. Break each egg into a small bowl or ramekin. Stir the simmering water gently and carefully slide each egg in; the egg whites should wrap around the yolk. Cook for 3 minutes exactly, then use a slotted spoon to transfer the eggs to a paper towel to drain. Season with a pinch of salt, pepper and a little more za’atar.
- Finish and serve. Divide the sweet potato hash among 4 bowls and top each with a poached egg. Serve immediately.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- Feel free to top with a fried egg if you prefer. I love these za’atar fried eggs with this recipe! (It’s what I used in the video.)
Nutrition
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