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+ servings

Scrambled Eggs with Sweet Potato Hash

This recipe is not only simple but it brings a healthy, tasty, and kid friendly meal to your morning!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 1 serving
Calories 456 kcal
Author Kate Sherwood


  • 1 small sweet potato about ½ pound, peeled
  • 1 teaspoon extra-virgin olive oil
  • ½ cup chopped bell pepper any or all colors
  • ¼ cup chopped onion or scallion
  • 1 large whole egg
  • 1/16 teaspoon sea salt


  1. Sweet potatoes are hard to cut because they are so firm but a few minutes in the microwave will soften them enough so that they are easy to cut. If you want more than one egg, mix egg whites or silken tofu into your whole egg.
  2. Microwave the potato for 2 to 3 minutes to soften then run under cold water to cool. Cut the potato into cubes. In a medium, nonstick skillet, heat the oil over medium heat. Sauté the potato, peppers, and onions until potatoes are tender, 3-5 minutes. In a bowl, whisk the eggs, and salt together. Move the sweet potato, pepper, and onion onto a plate. Pour the egg into the skillet and stir constantly with a wooden spoon or rubber spatula until the eggs are hot and clump together.