Description
Rustic Sweet Potato Hash with Eggs brings hearty morning comfort right to your breakfast table. Crispy potatoes, perfectly seasoned and topped with runny eggs, create a satisfying meal that kickstarts your day with delicious energy.
Ingredients
Scale
Proteins:
- 4 large eggs
Primary Vegetables:
- 2 medium-sized sweet potatoes
- 1 cup bell peppers
- 0.5 cup onion
Cooking Essentials:
- 2 tablespoons olive oil
- Salt
- Pepper
Instructions
- Drizzle 2 tablespoons olive oil into a large skillet, warming it over medium heat until the surface shimmers slightly.
- Add ½ cup finely chopped onion and 1 cup diced bell peppers, sautéing them for exactly 5 minutes until they become translucent and tender.
- Incorporate 2 medium sweet potatoes (peeled and diced into ½-inch cubes) into the skillet, seasoning with ½ teaspoon salt and ¼ teaspoon black pepper.
- Cover the skillet and allow the sweet potatoes to cook for 10 minutes, stirring occasionally to ensure even browning and preventing sticking.
- Using the back of a wooden spoon, create four small indentations in the hash mixture.
- Carefully crack 4 large eggs directly into the wells, keeping the yolks intact.
- Replace the skillet lid and cook for precisely 5 minutes, monitoring the egg whites until they set but the yolks remain gloriously runny.
- Remove from heat and transfer the hash directly to serving plates, ensuring each portion receives an egg.
Notes
- Use a cast-iron skillet for the best browning and crispy texture on sweet potatoes.
- Dice sweet potatoes into uniform small cubes to ensure even cooking and prevent some pieces from being undercooked.
- Choose firm sweet potatoes without soft spots for the best results and sweetest flavor.
- For a low-carb version, replace sweet potatoes with diced cauliflower or turnips, maintaining the same cooking technique.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 254 kcal
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 186 mg