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

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 402kcal

Author Sharon Rhodes

Ingredients

2 sweet potatoes peeled and cut into 1/2" cubes
2 tbsp olive oil divided
½ tsp chili powder
½ tsp cumin
pinch cayenne pepper
½ tsp sea salt
fresh ground pepper
1 red pepper diced
½ medium sweet onion diced
3 cloves garlic minced
2 tbsp fresh chopped parsley
4 eggs + 1-2 tbsp olive oil for frying

Instructions

Preheat oven to 400 and line a baking sheet with parchment/foil
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
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
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
Lower the heat to medium low and transfer the potatoes form the baking sheet to the skillet and stir
In a separate skillet, heat 1-2 tablespoons of olive oil and fry the eggs to your liking. We preferred a slightly runny yolk
Plate your potato hash, sprinkle with fresh parsley and top with fried eggs

Nutrition