Sweet Potato & Egg Breakfast Hash

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

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Ingredients

• 2 medium sweet potatoes
• 1 red, diced bell peppers
• 1 small, diced red onion
• 4 large eggs
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper
• 1 teaspoon paprika

Method

1. Peel and dice the sweet potatoes into small cubes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add the sweet potatoes to the skillet and cook, stirring occasionally, until tender and slightly browned, about 8-10 minutes.
4. Add diced red onion and bell peppers to the skillet and cook for another 5 minutes until vegetables are softened.
5. Push the vegetable mixture to one side of the skillet. Crack the eggs into the empty side and scramble them gently until just set.
6. Mix the eggs with the sautéed vegetables, season with salt, pepper, and paprika.
7. Cook for another 2-3 minutes to allow flavors to meld.
8. Serve hot, optionally garnished with fresh herbs.

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

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