Energizing Sweet Potato Hash with Eggs
A vibrant and nutritious breakfast dish featuring roasted sweet potatoes, sautéed veggies, and your choice of eggs to kickstart your day.
Ingredients
Main ingredients
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 piece bell pepper, diced (any color you prefer)
- 1 small onion, diced
- 2 tablespoons olive oil
- 4 large eggs Prepared as poached, scrambled, or fried
- to taste Salt and pepper
Optional toppings
- Fresh spinach For garnish
- Avocado For garnish
- Salsa For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Spread the diced sweet potatoes in a single layer on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss well to coat.
Roasting and Sautéing
- Roast the sweet potatoes in the oven for about 20-25 minutes or until they are tender and lightly browned, flipping them halfway through for even cooking.
- While the sweet potatoes are roasting, heat a skillet over medium heat and add a little olive oil. Add the diced onion and bell pepper, sautéing until they’re soft and fragrant, about 5-7 minutes.
- Once the sweet potatoes are done, add them to the skillet with the onions and bell peppers. Stir well to combine and allow flavors to blend for a couple of minutes.
Cooking the Eggs
- In a separate pan, prepare your eggs the way you like them: poached, scrambled, or fried.
Serving
- Divide the sweet potato hash onto plates and top with the eggs. Garnish with any optional toppings of your choice.
Notes
Feel free to swap out the veggies based on what you have on hand. Monitor cooking time for sweet potatoes for desired tenderness. Experiment with spices such as smoked paprika or chili powder for added flavor. Store leftovers in an airtight container for up to 3 days, or freeze for up to one month without eggs.