Description
This Sweet Potato Hash with Eggs is a delicious and nutritious breakfast featuring tender sweet potatoes, colorful vegetables, and perfectly cooked eggs. It’s a satisfying way to kickstart your day!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Avocado slices (optional, for serving)
Instructions
- Begin by peeling the sweet potatoes. Dice them into small cubes, about ½ inch in size for even cooking.
- Chop the onion and red bell pepper into small, uniform pieces.
- Mince the garlic by crushing the cloves with the flat side of a knife before chopping finely.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the sweet potatoes.
- Season the sweet potatoes with salt, pepper, smoked paprika, and ground cumin. Stir to coat evenly.
- Cook the sweet potatoes for about 10-15 minutes, stirring occasionally, until tender and slightly crispy. Add more olive oil if they stick to the pan.
- After 10-15 minutes, add the chopped onion and red bell pepper to the skillet. Cook for another 5-7 minutes until the onions are translucent and the peppers are tender.
- Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it. Adjust seasoning if necessary.
- In a separate non-stick skillet, heat a little olive oil over medium heat.
- Crack the eggs into the skillet, cooking for about 3-4 minutes for sunny-side up, or until the whites are set and yolks are runny. Flip if you prefer cooked yolks.
- Spoon a generous portion of the sweet potato hash onto a plate.
- Carefully place one or two eggs on top of the hash. Garnish with fresh parsley or cilantro and serve with avocado slices if desired.
Notes
- Feel free to customize the hash by adding other vegetables like spinach or zucchini.
- This dish can be made ahead of time and reheated for a quick breakfast option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes