Sweet Potato Hash with Eggs
Yield: 4 servings
Calories: 345kcal
Healthy sweet potato hash with eggs is an easy to prepare breakfast made in one pan. The sauteed potatoes and bell peppers are seasoned with smoked paprika for a savory flavor.
Ingredients
- 2 tablespoons (15 ml) extra-virgin olive oil
- 1 cup (138 g) red onion, ¼-inch dice
- 2 pounds (907 g) sweet potato, washed, skin on, ½-inch dice
- ½ cup (73 g) red bell pepper, ½-inch dice
- ½ cup (73 g) green bell pepper, ½-inch dice
- 1 tablespoon (12 g) minced garlic
- ¼ teaspoon (1 g) smoked paprika
- sea salt, as needed for seasoning
- black pepper, as needed for seasoning
- 4 large eggs
- 1 tablespoon (4 g) green onions, thinly sliced
Special Equipment
Instructions
- Preheat oven to 425°F (246°C).
- Heat a large 10-inch ovenproof skillet like cast iron over medium heat.
- Add 2 tablespoons olive oil, once hot add the red onions and saute for 1 minute.
- Add garlic and saute for 1 minute.
- Add sweet potatoes, ½ teaspoon salt and ¼ teaspoon black pepper, stir to combine and then allow the potatoes to cook unmoved to lightly brown the surface, 4 minutes. Stir and saute until tender, about 4 to 6 minutes.
- Add bell peppers and saute for 2 minutes. Turn off heat, add smoked paprika and stir to combine.
- Make four indents in the sweet potato to place the eggs in separate areas, leaving enough space in between.
- Transfer pan to the oven and bake until the eggs just begin to set and the yolks still move when lightly shaking the pan, about 7 to 8 minutes.
- Remove the pan from the oven and garnish with green onions and more salt and pepper as desired.
Notes
- Ghee, clarified butter, or coconut oil can be used instead of olive oil.
- Kosher salt can be substituted for sea salt.
Nutrition
Calories: 345kcal | Carbohydrates: 52g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 175mg | Sodium: 192mg | Potassium: 821mg | Fiber: 8g | Sugar: 11g | Vitamin A: 33550IU | Vitamin C: 75.1mg | Calcium: 100mg | Iron: 2.3mg
Recipe Link
Recipe Video