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Sweet Potato Hash with Eggs

This recipe for Sweet Potato Hash and Eggs is too good just to regulate to breakfast! It is a satisfying, gluten free meal that can be enjoyed at any time of day!

Course Breakfast, Main Course
Cuisine American
Keyword sweet potato hash eggs
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 402 kcal
Author Sharon

Ingredients

Instructions

  1. Preheat oven to 400 and line a baking sheet with parchment/foil
  2. Toss the cubed sweet potato with 1 tablespoon of olive oil until well coated then add chili powder, cumin, cayenne, salt & pepper and stir well
  3. Transfer potatoes to the lined baking sheet and roast for 20 minutes, stir the potatoes around to check for any hot spots and put back in the oven for another 15-20. Set the pan aside
  4. Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the onions and peppers until soft, about 7-9 minutes. Stir in the garlic and cook, stirring for another 1-2 minutes
  5. Lower the heat to medium low and transfer the potatoes form the baking sheet to the skillet and stir
  6. In a separate skillet, heat 1-2 tablespoons of olive oil and fry the eggs to your liking. We preferred a slightly runny yolk
  7. Plate your potato hash, sprinkle with fresh parsley and top with fried eggs