Description
Sweet potato hash and eggs is a delightful dish that combines the natural sweetness of sweet potatoes with savory sautéed vegetables and perfectly cooked eggs, making it a balanced breakfast or brunch option.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 grams)
- Bell peppers: 1 medium, diced (any color)
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Eggs: 4 large
- Smoked paprika: 1 teaspoon
- Salt: to taste
- Black pepper: to taste
- Fresh parsley: for garnish (optional)
Instructions
- Prepare the sweet potatoes by peeling and dicing them into small cubes.
- In a large skillet, heat olive oil over medium heat and sauté diced onions and bell peppers for 3-4 minutes.
- Add minced garlic and cook for an additional minute.
- Combine diced sweet potatoes with the sautéed vegetables, add smoked paprika, salt, and black pepper, and cover the skillet to cook for 10-15 minutes, stirring occasionally.
- In a separate skillet, heat olive oil and cook the eggs until the whites are set and yolks are runny, about 3-4 minutes.
Notes
- Choose firm and smooth sweet potatoes for the best flavor.
- Don’t rush the sautéing process to enhance the natural sweetness of the vegetables.
- Consider adding proteins like sausage or tofu for a heartier meal.
- Vegetarian options include leafy greens, mushrooms, and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 370mg
Keywords: sweet potato, hash, eggs, breakfast, brunch, healthy