Sweet Potato Hash Skillet


You guys know that one pan meals make my heart happy. My biggest deterrent for cooking is the clean up...anyone else?! That’s why I’ve LOVED my cast iron skillet and legit crockpot (linked at bottom of post). They can both go from stovetop to inside of the oven and the crockpot insert can obviously also go into the crockpot base for slow cooking. 

I’ve been making variations of this sweet potato skillet for breakfast for my guy (I don’t eat straight up eggs) and he LOVES it. It’s all real food and so nutritious. I've also added black beans and ground sausage at various times when I've made variations of this. I also recently swapped the avocado for guacamole and the hot sauce for salsa and it went over really well! Try it out and let me know how you like it! 


3 sweet potatoes

1/2 a yellow onion

1 bell pepper  (red is my favorite but do whichever you like best)

1 T olive oil  

6 eggs  

1/2 cup shredded colby cheese  

1/2 an avocado

2 green onions (can easily be omitted) 

Hot sauce for topping  


Preheat the oven to 400 degrees Fahrenheit.  

Peel the sweet potatoes and then dice them into 1 inch cubes.  

Dice the onion and bell pepper. Slice the avocado into thin slices. Dice the green onion into 1/2 inch circles.

Heat the cast iron skillet over medium heat and place the olive oil, onion, sweet potato and bell pepper in it. Cool until the onions turn translucent. 

Place the cast iron skillet into the oven for 25 minutes (you want the sweet potatoes to get soft enough to eat). 

Remove the skillet from the oven and crack the eggs on top of the vegetables. Then, sprinkle with the shredded cheese. Place back in the oven for 5 minutes or until the eggs are no longer runny.  

Remove skillet from the oven and top with avocado slices, green onion and hot sauce. Enjoy!

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