Description
A hearty and nutritious breakfast dish made with sweet potatoes, vegetables, and eggs.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook for 5 minutes.
- Add onion and bell pepper, cook for 3 minutes.
- Stir in garlic, paprika, salt, and black pepper.
- Cook until sweet potatoes are tender, about 10 minutes.
- Make 4 wells in the hash and crack an egg into each.
- Cover and cook until eggs reach desired doneness.
- Garnish with fresh parsley before serving.
Notes
- Use pre-diced sweet potatoes to save time.
- Add cooked bacon or sausage for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 185mg