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7 Ingredient Spicy BBQ Sweet Potato & Egg Hash

7 Ingredient Spicy BBQ Sweet Potato & Egg Hash is a hearty and satisfying dish perfect for brunch, you'll feel good about yourself eating this egg hash.
5 from 1 vote
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course Breakfast & Brunch
Cuisine American
Diet Healthy, Gluten-free, Dairy-free
Servings: 2 servings
Author: Nisha


  • 1.5 tablespoon extra virgin olive oil
  • ½ teaspoon crushed red pepper
  • 2 large sweet potato small cubes
  • 1 medium green bell pepper chopped
  • ½ medium red onion chopped
  • 3 tablespoon Trader Joe’s Organic Brown Sugar BBQ Sauce & Marinade
  • to taste black pepper
  • pinch of salt BBQ sauce has salt
  • 4 eggs cracked over
  • few chives chopped


  • Heat up a cast-iron skillet on medium heat.
  • While the skillet heats up, peel the sweet potatoes.
  • Once the skillet is hot, add oil and crushed red pepper. The pepper will sizzle, cook for 10 seconds or so.
  • Add the sweet potato, stir and cook on medium heat for about 8 minutes uncovered.
  • In the meantime, chop the green bell pepper and red onion. Stir the sweet potato in between.
  • Once 8 minutes are up, add the bell pepper and onion to the sweet potato. Season with black pepper and just a pinch of salt (you don't need much since the bbq sauce has enough sodium).
  • Stir and cover. Reduce heat to low and cook for about 6 minutes. Stir in between to prevent burning.
  • In the meantime chop the chives and set aside.
  • Check on the sweet potato - should be fork tender.
  • Now add barbecue sauce, I love this one from Trader Joe's, but you can use any kind.
  • Stir and cook for about 1 minute until the sauce warms up.
  • Now crack 3-4 eggs over the sweet potato.
  • Cover with a lid and cook for 7 minutes. For slightly runny eggs cook for 5 minutes.
  • Eggs are done.
  • Garnish with chives. Serve immediately.


* For a 100% paleo option, skip the barbecue sauce and use one that is paleo or make your own BBQ sauce.
** For the eggs, you can use up to 4 eggs in this dish, and you may also use egg whites.


Calories: 581kcal | Carbohydrates: 85g | Protein: 18g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 594mg | Potassium: 1482mg | Fiber: 12g | Sugar: 26g | Vitamin A: 49139IU | Vitamin C: 58mg | Calcium: 174mg | Iron: 4mg
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