Sweet Potato Breakfast Hash with Egg
Soft sweet potato cubes with finely chopped courgette and fully cooked scrambled egg. A filling, no-added-salt breakfast.
- prep
- 10 min
- cook
- 20 min
- total
- 30 min
- serves
- 2
- level
- easy
This hash turns soft-cooked sweet potato and courgette into a heartier breakfast once scrambled egg is stirred through and cooked fully set.
Unlike the soft, glossy scramble in some of our other egg recipes, this one gets cooked all the way through, since it is folded in with other ingredients rather than served as eggs on their own.
If your little one is still earlier in the journey, start with our Baby's First Foods guide.
Part of our 40 toddler meal ideas list.
method
Steam or boil the sweet potato cubes for 8 to 10 minutes, until completely soft when pierced with a fork. Drain well.
Heat the oil in a nonstick pan over medium-low heat, and cook the courgette for 3 to 4 minutes, until soft.
Add the cooked sweet potato to the pan, and cook for another 2 to 3 minutes, pressing gently so it starts to turn golden in spots.
Whisk the eggs with the milk, and pour over the sweet potato and courgette in the pan.
Cook, stirring gently, for 2 to 3 minutes, until the egg is fully set with no runny or wet parts visible anywhere.
Let it cool to just warm before serving.
chef's tips
- Cut the sweet potato into genuinely small cubes, smaller than you first think to, so they stay soft and easy to manage once cooked.
- Make sure the egg is fully, completely cooked through here, with no soft or runny streaks; this dish is served well past the soft-scramble stage for safety.
- No added salt is needed. The sweet potato brings plenty of its own flavor.
- This is a good way to use up half a courgette left over from another recipe on this list.