Sweet Potato Hash


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      30 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Some type of breakfast hash is a regular rotation for me in my meal planning, and that’s because you can make almost anything with potatoes (or sweet potatoes), put an egg on top of it, and it’ll be great. This version is one of my favorites. The tiny amount of brown sugar completely makes the dish because it caramelizes on the potatoes as they cook.


  • 2 large sweet potatoes
  • 8 ounces (2 cups) sliced flank steak
  • 2-3 tablespoons olive oil
  • ½ cup minced onion
  • 2 cloves garlic, minced
  • 1 teaspoon paprika (optional)
  • Salt and pepper
  • 1 teaspoon brown sugar
  • Toast
  • Eggs (1-2 per serving)
  • Hot sauce


    1. Peel the sweet potatoes and dice them into ½-inch cubes. Chop up the flank steak into small pieces.
    2. Add olive oil to a large, heavy skillet over medium-high heat. Once hot, add the sweet potatoes. Let sweet potatoes cook until they are crispy on one side, 5 minutes or so, then stir and continue to cook until the other side is crispy.
    3. After the potatoes cook for 10 minutes, add in the onions, garlic, paprika, and a pinch of salt and pepper. Continue to cook. After 15 minutes of cooking, the potatoes should be getting nicely browned, and the onions and garlic should be soft and browning slightly.
    4. Stir in flank steak and continue to cook.
    5. During the last minute of cooking, stir in brown sugar. The sugar should caramelize nicely on the potatoes.
    6. Serve hash with toast, fried eggs, and/or hot sauce.