cast iron sweet potato onion hash and eggs


  • One sweet potato cut into 1/4-1/2 inch pieces
  • 1 cup finely diced yellow onion or you could use white or sweet onions and well, red onion tastes fine but looks a bit startling next to sweet potatoes IMHO
  • 1 jalapeño minced
  • Black pepper to taste
  • Several shakes of paprika
  • A few shakes of cayenne
  • Optional ½ cup-cup of sausage of your choosing
  • Optional ½ cup uncooked Kale thinly sliced.
  • 4 eggs


  1. Preheat an 11-inch cast iron pan over medium low heat. Add the minced jalapeño to the dry pan and allow to soften.
  2. While the pepper is cooking dice the sweet potato and onion and add them to the pan along with a healthy glug of the oil of your choice (I used olive oil).
  3. Stir to thoroughly combine and add the spices.
  4. Cook over medium low heat until just tender (about twenty minutes). Keep the heat low enough that you can stir about every five minutes and the bottom layer will be slightly browned but not burnt.
  5. If adding sausage add, in bite sized pieces, about eight minutes before you add the eggs so the sausage is browned and cooked through but not dry.