Sweet Potato Eggs Breakfast – This hearty, sweet, and savory sweet potato breakfast is made all in one pan and can be served for your breakfast, brunch, or quick lunch. Eggs are cooked right in the same skillet with the sweet potato for extra protein. This recipe is hearty, filling, and very similar to our Egg, Veggies, and Sweet Potato Sheet Pan Breakfast, which you may want to try. Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients List for the Sweet Potato Eggs Breakfast
- 1 large sweet potato, peeled and shredded
- 4 – 5 eggs
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon Italian Seasoning
- Fresh chopped parsley, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Tips for the sweet potato and egg recipe
- Instead of grating the sweet potatoes, you can dice or spiralize them for a nice presentation.
- Nice additions would include chopped scallions, crispy bacon, fried mushrooms, diced bell peppers, etc…
- I like to use a sturdy cast-iron pan for this recipe. It distributes heat evenly so the eggs can cook without burning the sweet potato hash.
Photo credit: © Eatwell101.com
Directions
1. To make the sweet potato eggs breakfast: Peel and shred the sweet potato and place in a medium mixing bowl—heat olive oil in a large cast-iron skillet over medium heat.
2. Add grated sweet potato and cook for one minute on one side. Flip the sweet potato hash with a spatula and cook for an additional minute.
3. Add garlic and Italian seasoning and cook for 2 minutes, stirring the sweet potato hash regularly; then stir in butter and parmesan and mix well to combine.
4. With the spatula, make small “nests” into the sweet potato hash browns and crack eggs into each nest. Lower the heat so the sweet potato doesn’t burn or stick to the pan, and cook until the eggs are done. You can cover the skillet with a lid to cook eggs faster.
5. Adjust seasoning if necessary and sprinkle with chopped parsley. Serve the sweet potatoes and eggs immediately. Enjoy!
Photo credit: © Eatwell101.com
More sweet potato recipes you might like
- Maple Cinnamon Sweet Potatoes
- Roasted Sweet Potatoes with garlic and Parmesan
- Smoked Sausage with Sweet Potato Stir-Fry
- 15 Best Dinner Recipes with Sweet Potatoes
Photo credit: © Eatwell101.com
Sweet Potato and Eggs Breakfast
by eatwell101
Yield: 2
Prep Time: 10 min
Cook Time: 15 min
These hearty, sweet, and savory sweet potatoes and egg are made all in one pan and perfect for your breakfast!
Ingredients
- 1 large sweet potato, peeled and shredded
- 4 - 5 eggs
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon Italian Seasoning
- Fresh chopped parsley, for garnish
Instructions
- To make the sweet potato eggs breakfast: Peel and shred the sweet potato and place in a medium mixing bowl—heat olive oil in a large cast-iron skillet over medium heat.
- Add grated sweet potato and cook for one minute on one side. Flip the sweet potato hash with a spatula and cook for an additional minute.
- Add garlic and Italian seasoning and cook for 2 minutes, stirring the sweet potato hash regularly; then stir in butter and parmesan and mix well to combine.
- With the spatula, make small "nests" into the sweet potato hash browns and crack eggs into each nest. Lower the heat so the sweet potato doesn't burn or stick to the pan, and cook until the eggs are done. You can cover the skillet with a lid to cook eggs faster.
- Adjust seasoning if necessary and sprinkle with chopped parsley. Serve the sweet potatoes and eggs immediately. Enjoy
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