Sweet Potato Hash With Eggs
This sweet potato hash with eggs recipe is healthy, simple, colorful and delicious! They are so satisfying and paired with perfect sunny side up eggs. This recipe is both easy and gluten-free,
Ingredients
- 2 sweet potatoes peeled and cut into small ½ inch cubes
- 3 tablespoons extra virgin olive oil divided
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 medium onions sliced into ½ inch cubes
- 2 uncured pre-cooked sausages of your choice (I like spicy chicken)
- 1 red pepper sliced into ½ inch pieces
- 6 baby portobello mushrooms cut into ½ inch pieces
- 1 tablespoon balsamic vinegar
- 8 eggs
Instructions
- Set the oven temperature to 400 degrees F.
- Evenly distribute the sliced potatoes on a baking sheet. To coat the potatoes entirely with oil and spices, add 2 tablespoons of olive oil, smoked paprika, salt, and pepper, and then mix.
- Place the baking tray in the oven for 10 minutes to bake.
- Mix onions, sausages, red pepper, and mushrooms after removing it from the oven. Add one tablespoon of olive oil and one tablespoon of balsamic vinegar. Ensure that all vegetables are well-coated.
- Continue baking in the oven for another 20 minutes until the vegetables turn caramelized.
- Take it out of the oven again. Break eggs onto the top of the vegetables and potatoes.
- Continue baking for another 5 minutes or until the eggs are fully cooked.