Sweet Potato Hash with Eggs
A simple yet scrumptious breakfast dish that combines sweet potatoes and eggs for a nutritious and colorful meal.
Ingrédients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1 cup bell pepper, diced
- 4 large eggs
- Salt, to taste
- Pepper, to taste
- Fresh herbs, for garnish e.g., parsley or cilantro
Instructions
Preparation
- Start by washing and peeling the sweet potatoes. Dice them into small cubes for even cooking. Prepare the onion and bell pepper by dicing them finely.
Cooking the Base
- In a skillet, heat one tablespoon of olive oil over medium heat. Once the oil is shimmering, add the diced sweet potatoes and stir them well.
- Cook for about 10 minutes, stirring occasionally, until they become soft and start to caramelize.
Adding Aromatics
- Add the diced onion and bell pepper to the skillet. Stir everything together and season with salt and pepper.
- Cook for another 5-7 minutes until the veggies are tender and fragrant.
Cooking the Eggs
- Create small wells in the sweet potato mixture using a spatula. Carefully crack an egg into each well.
- Cover the skillet with a lid and cook for about 5-7 minutes, until the egg whites are set but yolks reach your desired consistency.
Garnish and Serve
- Remove from heat and garnish with fresh herbs before serving.
- Enjoy hot right out of the skillet.
Notes
This dish can be customized with other vegetables or spices based on preference. It is perfect for any occasion, from breakfast to brunch or a cozy dinner. Store leftovers in an airtight container in the fridge for up to three days.