Sweet Potato and Egg Hash
This Sweet Potato and Egg Hash is a wildly simple and delicious breakfast recipe. Sweet potatoes cut up into small cubes and cooked until tender, then eggs are cracked right in and cooked until the whites are set. Plus, it's all made in one skillet for easy clean up.
Print
Pin
Servings: 4 servings
Ingredients
- 2 large sweet potatoes diced
- 1 yellow onion diced
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoon water
- 4 large eggs
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tablespoon fresh chives
Instructions
- In a large skillet, melt the butter and warm the olive oil over medium heat. Add the sweet potato chunks, onions, and spices. Cook for 5 minutes.
- Pour 2 tablespoon water into the skillet, give it a mix scraping off any bits from the bottom of the pan, and then cover and let steam so the sweet potato cooks through. Check after 10 minutes. If they’re not tender yet, add another tablespoon and cover again for 5 more minutes.
- Once tender, create four divots and crack one egg in each. Sprinkle with a bit of kosher salt and then cover the pan again.
- Cook for 4 minutes until the egg whites are cooked through but the egg yolks are still runny.
Nutrition Estimate
Calories: 337kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 1322mg | Potassium: 701mg | Fiber: 6g | Sugar: 9g | Vitamin A: 24722IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 2mg