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Healthy Sweets ’n’ Beets Hash with Avocado

This healthy recipe for Sweets ’n’ Beets Hash with Avocado blends the earthy sweetness of beets and sweet potatoes with the creamy richness of sliced avocado and perfectly cooked eggs. It's a vibrant, satisfying dish that works for any meal and has the potential to go viral thanks to its eye-catching colors, nutritional value, and incredible texture contrast.
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Active Time 50 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

  • Large, heavy-bottomed skillet or Dutch oven with a lid
  • Small bowl or liquid measuring cup
  • Slotted spoon (if making the bacon variation)

Ingredients
  

  • 1½ tablespoons extra virgin olive oil
  • 2 medium-large sweet potatoes about 1½ pounds, peeled and diced into ½-inch cubes (about 4½ cups)
  • 2 medium beets about ¾ pound, peeled and diced into ¼-inch cubes (about 2 cups)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup water
  • 1 small yellow onion diced into ¼-inch pieces (about 1 cup)
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon red pepper flakes plus more to taste
  • 4 large eggs
  • 2 medium avocados sliced

Next Level Add-Ons:

  • A few handfuls of chopped spinach or arugula stirred in just before adding the eggs
  • 4 strips thick-cut bacon cooked and added at the end

Instructions
 

  • Heat the Oil & Start the Veggies: Pour olive oil into a heavy skillet or Dutch oven and warm over medium-high heat. Swirl to coat the pan, then stir in sweet potatoes, beets, salt, and pepper. Cook for around 4 minutes, stirring occasionally, until the veggies start to soften.
  • Steam to Soften: Carefully add water (be cautious of splatter), cover with a lid, and lower the heat. Let everything cook for 5 to 7 minutes until the vegetables are slightly more tender but still have a bite. Remove the lid, turn the heat back up, and toss in the onions. Stir occasionally while cooking for another 9 to 11 minutes until the veggies are soft and most of the liquid is gone.
  • Season & Spice: Mix in the balsamic vinegar and red pepper flakes. Let it cook for 1 more minute. Adjust the seasoning to taste—add more salt, pepper, or chili flakes as desired.
  • Add the Eggs: Lower heat again. Create 4 small spaces in the hash. Crack an egg into a small bowl or measuring cup and gently pour it into one of the spaces. Repeat with remaining eggs. Cover and let cook for 5 to 7 minutes until the whites are set and the yolks are done to your preference, checking occasionally to prevent overcooking.
  • Finish & Serve: Spoon hash onto plates, ensuring each has veggies, an egg, and those irresistible crispy bits from the bottom of the pan. Top generously with sliced avocado. Enjoy right away with extra seasoning if you'd like.

Adaptations & Enhancements

  • For Extra Greens: Stir in a few handfuls of spinach or arugula right before cracking in the eggs. Let them wilt for about a minute.
  • For a Meaty Twist: Crisp 4 strips of thick-cut bacon in the skillet before starting the veggies. Set aside the bacon, discard all but 1½ tablespoons of the fat, and proceed with cooking. Add crumbled bacon on top of the finished hash.

Notes

Storage Tips
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • To reheat, warm gently in an oiled skillet and serve with a freshly poached or fried egg and more avocado.
Leftover Remix: Sweets ’n’ Beets Burritos
  • Scramble leftover hash with eggs, add shredded melty cheese (like Havarti or fontina), and wrap in a warm whole wheat tortilla with avocado slices for an easy next-day meal.
Keyword avocado breakfast skillet, colorful healthy brunch idea, egg and veggie hash, healthy recipes, healthy recipes with sweet potatoes and eggs, healthy sweet potato beet hash, healthy vegetarian skillet hash, simple beet breakfast recipe, viral brunch recipe
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