This breakfast is perfect for the fall. Warm, filling, with comforting ingredients! Sweet potatoes meet running eggs balanced by the perfect amount of veggies. Its easy and it can be made in small or large amounts. I hope you enjoy!
SWEET POTATO HASH & EGGS
Servings: 5 | Calories Per Serving: 148
⸙ 2 Sweet Potatoes – Medium to Large
⸙ 1 Tablespoon Extra Virgin Olive Oil (EVOO)
⸙ 1/4th Cup Frozen Diced Onion
⸙ 1/4th Cup Frozen 3 Pepper Blend
⸙ 1/4th Cup Frozen Corn
⸙ 5 Large Eggs
⸙ Black Pepper
⸙ Peel sweet potatoes if you would like. I peeled one and left the second one unpeeled.
⸙ Chop sweet potatoes into bite size pieces. Make sure they’re even, so they all cook at the same time.
⸙ Heat EVOO in a skillet on medium heat.
⸙ Once is is warmed up, place sweet potato pieces into the oil.
⸙ Cook until tender, about 20-30 minutes.
⸙ Once tender, place the corn, peppers, and onions in the skillet.
⸙ Cook for about 3-4 minutes, then store the hash in a air tight container.
⸙ Rinse out the skillet, then heat up half a cup of water at medium heat in the skillet. I use water because its healthy, works well, and creates perfect eggs without adding calories. Essentially, it boils the eggs.
⸙ Crack two eggs into the skillet. Crack black pepper onto the eggs.
⸙ Let it cook until you’re happy with it. I like mine over easy to over medium, so I cook mine for about 5-7 minutes.
⸙ Cook all the eggs.
⸙ Divide the hash into 5 separate servings.
⸙ To serve, place hash on a plate, then the egg on top of the hash. Sprinkle on some chives and wah-lah! You’re done!