Sweet Potato and Egg Breakfast Hash

American · 30 min · vegetarian, gluten-free, dairy-free

Shop ingredients

Ingredients

• 2 medium Sweet potatoes
• 1 Red bell pepper
• 1 small Onion
• 4 Eggs
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• 2 tablespoons Fresh parsley

Method

1. Peel and dice the sweet potatoes into small cubes.
2. Dice the red bell pepper and onion.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add the sweet potatoes and cook for about 8-10 minutes, stirring occasionally until they start to soften.
5. Add the bell pepper and onion to the skillet; cook for another 5-7 minutes until all vegetables are tender.
6. Create four small wells in the hash and crack an egg into each well.
7. Cover the skillet and cook for 3-5 minutes until eggs are cooked to your preferred doneness.
8. Season with salt, black pepper, and sprinkle chopped parsley before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook