This Sweet Potato and Broccoli Hash is everything I want on a slow Sunday or a hungry post-run morning. Caramelized sweet potato cubes, bright green broccoli, and sweet onions meet a lacy-edged olive-oil fried egg and a spoon of punchy salsa. It is savory, satisfying, and on the table in about half an hour. The sizzle when the egg hits hot oil is your wake-up call.
Sunday Hash, Weekday Energy.
Our weekend rhythm swings between early trail miles and unapologetic lounging. Either way, this hash is the payoff. I dice the sweet potatoes small so they sear fast, then toss in broccoli florets and sliced stems because the stems are sweet and never wasteful. A good salsa on top makes everything hum.
Frying eggs in olive oil felt extra the first time I tried it, then I tasted those crisp, frilly edges and never looked back. The whites set fast, the yolk stays soft, and the whole plate feels restaurant-level with almost no effort. Here’s exactly how I make it.
How I Serve It:
Here’s exactly how I make it.
Key Ingredients
- Sweet potatoes — Dice small for quick browning and creamy centers.
- Broccoli — Use florets and peeled stems for sweetness and crunch.
- Onion — Adds aroma and a little sweetness.
- Olive oil — High enough heat for searing veggies and lacy fried eggs.
- Eggs — Protein topper with jammy yolks.
- Salsa — Bright acidity ties it all together.
- Salt and black pepper — Season in layers for depth.
How to Make It (Step-by-Step)
1) Prep the Veg
- Peel and dice sweet potatoes into small, even cubes.
- Separate broccoli into bite-size florets. Peel the stem, then slice it thin.
- Slice onion into thin strips.
2) Sear the Sweet Potatoes
- Heat a slick of olive oil over medium heat until it shimmers.
- Add sweet potatoes in a single layer. Cook, stirring occasionally, until browned on spots and just tender in the center.
3) Add Broccoli and Onion
- Stir in onions and broccoli.
- Cook until onions soften and broccoli turns bright green with a little char at the edges.
- Season with salt and pepper. Taste and adjust.
4) Fry the Eggs in Olive Oil
- In a smaller skillet, warm a generous puddle of olive oil over medium-high until it shimmers.
- Crack in the eggs. Tilt and spoon hot oil over the whites to set the tops.
- When the edges are golden and lacy, slide a spatula underneath. Flip for just a few seconds to set the thin film on top, or leave sunny-side if you prefer.
5) Plate and Finish
- Divide the hash between warm plates.
- Crown each with a fried egg.
- Top with salsa, plus a pinch of salt and fresh pepper. Eat immediately.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice sweet potatoes and broccoli the day before. Store chilled, covered.
- Leftovers: Refrigerate hash up to 3 days. Fry fresh eggs when serving.
- Reheat: Skillet over medium heat with a drizzle of oil until hot and crisp at the edges.
What to Serve With It
- Warm tortillas or buttered toast.
- Avocado slices and lime wedges.
- Pickled red onions for snap.
- Extra salsa or a dollop of yogurt for tang.
- Fresh fruit or a simple green salad.
Sweet Potatoes and Broccoli with Olive Oil Fried Egg FAQS
Yes. Thaw and pat dry, then sauté. It will brown less but still taste great.
About bite-size, small cubes. Smaller dice means faster, more even cooking.
No. Baste with hot oil and leave sunny-side up if you like a runnier yolk.
Absolutely. A sprinkle over the hot hash melts in seconds.
Not required, but the acidity makes the whole plate pop. Use your favorite style.
If you cook this Sweet Potato and Broccoli Hash, drop a comment and a star rating. Tell me your favorite salsa pairing so we can all upgrade breakfast together!
Sweet Potatoes and Broccoli with Olive Oil Fried Egg
Ingredients
- 1 medium sweet potato peeled, diced into 1 cm chunks
- 1 medium head broccoli cut into florets and peeled stalk sliced
- 1/4 onion sliced into strips
- 2 tsp olive oil for cooking vegetables
- 2 eggs fried in olive oil
- salt & pepper to taste
- salsa for topping
Instructions
- Dice the sweet potato into small 1 cm chunks. Heat 2 tsp olive oil in a large heavy-bottomed pan over medium heat. Add sweet potatoes and cook ~10 minutes, until starting to blacken in spots but still a bit firm inside.
- Meanwhile, prepare the broccoli (florets and peeled stalk slices) and slice the onion.
- Add onion and broccoli to the pan with the sweet potatoes. Cook another 7–8 minutes until broccoli is bright green and onions are softened.
- Remove the vegetables to two plates. Add 1 tbsp olive oil to the same pan. When hot, crack in the eggs and fry until whites are set but yolks are still soft. Flip briefly if desired.
- Top each plate of veggies with a fried egg. Season with salt and pepper, then finish with salsa. Enjoy immediately!
Equipment
- Large heavy-bottomed pan
- Cutting board
- Sharp knife
- Spatula
