Easy & healthy breakfast recipe for fried sweet potatoes and runny eggs. Ready in minutes and is great for using up leftover sweet potatoes of any kind, like Instant pot sweet potatoes or crash-hot sweet potatoes.
Once upon a time, there were leftover sweet potatoes from Thanksgiving in the fridge.
It was breakfast, I was hungry and anything leftover from Thanksgiving is totally appropriate for breakfast, right?
So I scooped some sweet potatoes into a skillet to warm them up. For some unknown reason that I can only attribute to eating too much pie the night before, I cracked an egg on top of the sweet potatoes.
The end.
The end?
Yes, the end, because it only took making this ONE TIME before I was hooked forever and ever. And I’m totally not exaggerating.
Why make Fried Sweet Potato with Eggs for Breakfast
Ever since that accidental science experiment a.k.a. breakfast, I’ve been hooked on fried sweet potatoes with runny eggs. I will try to put into words how amazing this dish is:
- Delicious. The potatoes are crispy, yet soft and sweet. And the egg is runny and savory on the inside, fried and salty on the outside.
- Quick. Use leftover sweet potatoes.
- Versatile. You can use baked sweet potatoes, roasted sweet potato wedges, mashed sweet potatoes, twice-baked sweet potatoes (that’s what we had at Thanksgiving), crash hot sweet potatoes… it doesn’t matter if mashed or whole or diced or in wedges – just stick them in the pan with the fat and move on with the recipe. I promise you can’t go wrong here. If you don’t have leftover sweet potatoes, you can totally make it the morning of.
- Frugal.
Ingredients for Fried Sweet Potatoes and Runny Eggs
This recipe calls for a simple list of ingredients:
- Coconut oil
- Diced sweet potato
- Eggs
- Salt & pepper
That’s all you need to make one of the most amazing breakfast meals ever.
How to make Fried Sweet Potato Breakfast with Eggs
Making this delicious sweet potato breakfast is as easy as 1, 2, 3!
- Saute diced sweet potato in a skillet over medium heat over melted coconut oil.
- Crack the eggs over the top when the sweet potatoes are almost medium brown. Reduce heat and cover until egg whites are cooked through.
- Season with salt and pepper and enjoy!
Additional Recipe Notes
You can easily double this recipe so you’re cooking for two or more. The sweet potatoes cook best when they’re in a single layer, so if you’re making a lot, you might want to break it up into a few different batches and then add sweet potatoes back into the pan when you cook the egg.
If you’re making this for several days, fry up just the potatoes and do the eggs the morning of. Reheating the eggs will eliminate the runny yolk, which is the best part, so don’t do that!
More Delicious Real Food Breakfast Recipes
- Baked Blueberry Oatmeal
- Homemade Breakfast Sausage
- Double Chocolate Blender Waffles
- High Protein Oatmeal
- Sheet Pan Pancakes
Looking for healthy breakfast drinks to go with your fried sweet potato with runny egg? Here are some of my faves:
Fried Sweet Potatoes and Runny Eggs
Easy & healthy breakfast recipe for fried sweet potatoes and runny eggs. Ready in minutes and is great for using up leftover mashed or diced sweet potatoes!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 Tbsp coconut oil
- 1 large sweet potato, washed and diced into 1/2” pieces
- 2 eggs
- salt & pepper to taste
Instructions
- Melt coconut oil in a cast-iron skillet or other heavy-bottomed pan over medium heat.
- When the oil is melted, add diced sweet potato. Allow to cook in a single layer for about 7-10 minutes, stirring occasionally, until almost medium brown.
- When the sweet potatoes are almost medium brown (about halfway to as crispy as you’d like them), crack the eggs over the top. Reduce heat to medium-low and cover with a lid.
- Allow eggs to cook undisturbed until the white is cooked through, anywhere from 2-5 minutes depending on your stove and how hot your pan is.
- Serve with salt and freshly ground pepper.
Oh my goodness, SO yummy! I quickly fried up a slice of bacon in the hot pan after removing the eggs/sweet potatoes and crumbled it on top to add a bit of smokiness to the sweet and the creamy. This is my new favorite egg breakfast! Thank you.
You’re most welcome Andrea! LOVE the addition of bacon!!
I saw this recipe a while back, thought it looked interesting because I am one of those few people that enjoys piling food on top of food. Since trying it the first time, it has definitely become a regular meal for me. Love It!
I’m so glad you enjoy this recipe Joni! This is a regular meal for me too. I never thought about piling food on food as weird… glad to know I’m in good company! 🙂
Do the sweet potatoes need to be pre-cooked or Does the recipe include enough time if starting with raw?
Good question! The recipe includes cook time for starting w/raw potato. Pre-cooked just means a crazy fast breakfast. 😉
I frequently roast large quantities of cubed sweet potatoes, beets, and onions for evening meals because they heat over well as leftovers. I think I’ll give this a try with some I have on hand now. I love savory breakfasts!
Ooh, what a great tip on those veggies! And oh yes, they’ll be excellent in this!