Sweet Potato Asparagus Hash with Fried Eggs

June 20, 2022


2 large sweet potatoes, peeled and cut into 1/2-inch pieces

1/2 teaspoon smoked paprika

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 sweet onion, thinly sliced

2 cloves garlic, minced

1 bunch asparagus, trimmed and cut into 1-inch pieces

2 teaspoons finely chopped fresh sage

4 to 8 large eggs

Hot sauce, for serving


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a mixing dish, combine the sweet potatoes, paprika, 1 1/2 tablespoons oil, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer on a rimmed baking pan and bake for 15 minutes, stirring once or twice, until soft and brown in spots.
  3. In a large nonstick skillet, heat 1 tablespoon of oil over medium heat.
    Cook, stirring periodically, for about 15 minutes, until the onion has softened and turned brown. Cook for 1 minute, stirring constantly. Add the asparagus and raise the heat to medium-high. Cook, stirring frequently, for 3 minutes, or until the vegetables are soft. Season with salt and pepper and stir in the roasted sweet potatoes and sage. Place the hash in a bowl and cover to keep warm.
  4. Heat the remaining 1/2 teaspoon of oil in the skillet. In a skillet, crack the eggs and fry them as desired. Serve the hash on plates with the fried eggs on top. Serve with a spicy sauce.

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