Sweet Potato Hash Browns

Sweet potatoes and smoky poblano peppers are topped with a fried egg for a savory, hearty breakfast.

Sweet Potato Hash Browns

Chris Court

Total Time:
45 mins
4 servings

Upgrade your breakfast, brunch, lunch, or dinner with this sweet potato hash. Roasting the poblano peppers over a gas flame or under a broiler chars their skins; after you let them cool in a bowl covered with plastic wrap the skins will slip right off. While the poblanos cool, cook the sweet potatoes with the onions, garlic, and rosemary. Fry the eggs, place them on top, and you have a hearty meal that works just as well at dinner as it does breakfast, brunch, or lunch. This hash can be doubled for a crowd and reheats nicely, making it ideal for weekend brunches or the holidays. If you make it in advance, spoon it into a casserole and reheat it in a 300°F oven for 10 minutes. Add the eggs right before serving.


  • 3 poblano chiles

  • 2 tablespoons extra-virgin olive oil

  • 1 small red onion, thinly sliced

  • 4 tablespoons unsalted butter, divided

  • 2 medium sweet potatoes (1 1/2 pounds), peeled and cut into 1/4-inch dice

  • 3 garlic cloves, thinly sliced

  • 1 rosemary sprig

  • 2 tablespoons fresh lemon juice

  • Kosher salt

  • Freshly ground pepper

  • 4 large eggs


  1. Roast poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, seed and stem poblanos, then thinly slice.

  2. Heat olive oil in a large skillet. Add onion and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons of the butter, sweet potatoes, garlic, and rosemary and cook over moderate heat, stirring occasionally, until potatoes are tender and lightly browned, about 10 minutes. Stir in poblanos and lemon juice and season with salt and pepper.

  3. Meanwhile, melt remaining 2 tablespoons butter in a large, nonstick skillet over moderate heat. Crack eggs 1 at a time into a ramekin and then slip into skillet. Cook eggs, sunny-side up, until whites are firm and yolks runny, about 5 minutes.

  4. Discard rosemary sprig from hash. Divide hash among 4 plates, top each with a fried egg, and serve.

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