Sweet Potato Hash with Eggs
Elevate your breakfast game with a nutritious and flavorful Sweet Potato Hash with Eggs. This dish combines the natural sweetness of roasted sweet potatoes with the savory goodness of sautéed onions, bell peppers, and perfectly cooked eggs. Packed with vitamins and minerals, this hash not only satisfies your taste buds but also provides a balanced and wholesome meal to kickstart your day. Ideal for a hearty breakfast or a brunch option, this Sweet Potato Hash with Eggs is easy to make and will quickly become a favorite in your household.
Equipment
- Baking sheet
- Skillet
- Knife
- Cutting board
- Mixing bowls
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
- Roast the sweet potatoes in the oven for 20-25 minutes, or until tender and lightly browned.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and bell peppers, and sauté until softened, about 5 minutes.
- Add the minced garlic and smoked paprika to the skillet, and cook for an additional 1-2 minutes until fragrant.
- Add the roasted sweet potatoes to the skillet and toss to combine with the onion and pepper mixture. Cook for another 2-3 minutes to let the flavors meld together.
- Make four small wells in the hash mixture, and crack an egg into each well.
- Cover the skillet and cook until the eggs are done to your liking, about 5-7 minutes for set whites and runny yolks.
- Season with additional salt and pepper if needed, and garnish with fresh parsley before serving.
- Enjoy your delicious and nutritious Sweet Potato Hash with Eggs!