Protein-Packed Egg & Sweet Potato Hash
Diced sweet potato and eggs come together in one skillet with bell pepper and onion for a savory, protein-rich hash.
One skillet, one cutting board, and about twenty minutes is all this hash asks for — the kind of breakfast that actually holds you over until lunch.
Sweet potato cooks down until tender and lightly caramelized, then shares the pan with bell pepper, onion, and scrambled eggs for a combination of complex carbohydrates and protein that's well suited to muscle recovery after training. A dusting of paprika at the end adds warmth without any extra fuss.
Serve it straight from the skillet, or split it between plates for a shared breakfast. Leftovers reheat well in a skillet the next morning, so it's worth making a slightly bigger batch if you're meal-prepping breakfasts for the week ahead. A sprinkle of shredded cheese stirred in at the end adds a little extra richness if you'd like, though the hash is plenty satisfying without it.
Ingredients
- 1/2 cup bell pepper — diced
- 1/4 cup onion — chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika — optional
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add diced sweet potato and cook for 8–10 minutes until slightly tender.
- 3Add bell pepper and onion, cook for another 5 minutes until vegetables are tender.
- 4Push vegetables to the side of the skillet, pour beaten eggs into the empty space, and scramble until cooked.
- 5Mix eggs with vegetables, season with salt, pepper, and paprika.
- 6Serve immediately as a protein-rich, nutrient-dense breakfast for muscle recovery.