Original recipe by Sarah Britton, of My New Roots.

This is a go to in our house for breakfast, and sometimes brinner. It’s simple, easy to modify, and fairly low maintenance once it gets going. But the obvious appeal is that it’s very tasty.


  • 1 tbsp coconut oil or ghee

  • 1 tsp fresh ground cumin

  • 1 tsp fresh ground coriander

  • ½ tsp chili flakes, more to garnish

  • a few generous pinches of salt

  • 2 small-medium onions, chopped

  • 1lb sweet potatoes, cubed

  • ½ cup water or broth

  • 4 eggs

  • ½ cup cilantro for garnish

Optional Extras:

  • Avocado

  • Lime wedges

  • Fresh greens

  • Tortillas


  1. Give your skillet a few minutes to warm up over medium heat.

  2. Melt the oil, add the spices and chili flakes and cook until fragrant. This should take about a minute.

  3. Add the onions with a few pinches of salt, and stir. Reduce heat to medium-low and cook the onions through till they caramelize - about 20-30 minutes.

  4. Add the sweet potatoes and toss to mix with the onions and spices. Add ½ cup of water or broth, and cover your skillet with a lid. Let everything cook, undisturbed for 15 minutes, allowing the sweet potatoes to steam.

  5. Uncover the skillet, and make a few divots in the hash, and crack the eggs into them. Put the lid back on and allow the eggs to gook for about 3-5 minutes. Alternatively, you can put the whole thing, without the lid, under the broiler. What you’re after is eggs whose whites have set, but yolks are runny.

  6. Top with cilantro, or add greens. Serve on its own, or on tortillas with lime wedges for some extra tanginess.

May 05, 2021 — Matt Cavallaro