Sweet Potato and Leek Hash with Fried Eggs

Sweet Potato and Leek Hash with Fried Eggs

I had a strange realization this morning: I’ve only been eating eggs for a year.

Many of you know that from 2006 – 2012 I ate a strictly plant-based diet, which meant that I didn’t eat any eggs or animal products. Even prior to this I wasn’t a huge fan of eggs or meat so I usually ended up eating a lot of vegetarian/vegan items anyways.

The reason I haven’t shared a breakfast recipe involving eggs prior to today is because, well, I kinda suck at making them.

For some reason I find eggs really tricky. I either make them too runny or I cook them too long and they turn out crispy. Or, if I don’t have the heat just right, I burn the heck out of them. It’s a big problem and I’ve been trying to tackle it this year.

The good news is that I think I’m finally mastering the fried egg. And when you pair it with a simple sweet potato and leek hash? Umm. Heaven. 

Sweet Potato and Leek Hash with Fried Eggs

Sweet Potato and Leek Hash with Fried Eggs

This simple hash involves sweet potatoes and leeks, along with a few spices. If you’re new to or nervous about using leeks be sure to check out my tutorial on How to Prepare Leeks. They’re not too hard, I promise.

One of the trickiest parts of cooking eggs involves picking the right pan. I haven’t had good luck making eggs in my cast iron skillet so I always opt to make my eggs in my Swiss Diamond fry pan. It works pretty well because it’s an aluminum pan with a PFOA-free nonstick coating and reinforced with real diamond powder. (Don’t worry, the industrial-grade diamond powder used in the pans does not come from conflict zones. Believe me, I asked.) I don’t own any other nonstick pans, but this one works really well for eggs so I keep it around.

And if you need a little more help with frying eggs, I love this tutorial from The Kitchn.

What pans do you love for cooking eggs? Any other tips for cooking the perfect eggs you want to share? Leave a comment below!


Sweet Potato and Leek Hash with Fried Eggs
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2 - 4
  • 3 tablespoons coconut oil, divided
  • 2 medium sweet potatoes or yams, diced
  • Sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 medium leek, diced
  • 2 garlic cloves, minced
  • 4 local, organic eggs*
  • Black pepper to taste
  1. Add 2 tablespoons of coconut oil to a skillet over medium-high heat. Add the sweet potatoes (or yams), along with a generous pinch of salt, cumin, and paprika. Cover the skillet with a tight-fitting lid and cook for about 5 minutes, tossing and flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
  2. Add the leeks and garlic and cook for an additional 5 minutes, covered, tossing and flipping occasionally. The hash is done when the potatoes are cooked and crisp and leeks are soft.
  3. Meanwhile, in a separate pan over medium heat, add the remaining tablespoon of coconut oil and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 - 2 minutes, until the whites are set and the outer edges are just starting to curl up.
  4. Divide the hash between four plates and top with a fried egg. Add black pepper to taste, along with additional salt if desired, and serve hot.
*Buying eggs from local farmers is always best to ensure the highest quality and best treatment for the animals. If buying eggs from the grocery store, be sure to look for labels like organic, cage-free, free-range, and/or certified humane.

Get your FREE Handy Guide to Produce to jumpstart your cooking AND weekly recipes & healthy living tips!
I hate spam. Your email address will not be sold or shared with anyone else.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: