Sweet Potato Breakfast Hash With Eggs
User Reviews
5
Sweet Potato Breakfast Hash With Eggs
Description
The recipe starts by cooking diced sweet potatoes in avocado oil over medium heat, allowing them to form a browned, crispy exterior while cooking through. Flipped carefully to ensure crispness on all sides, the potatoes are then set aside. Red onion and chopped kale are sautéed together with a little salt until softened and wilted, then combined back with the sweet potatoes.
The final step is making wells in the hash to crack in eggs, which are covered and cooked until the whites are firm, leaving the yolks at the desired doneness. Sprinkling Parmesan cheese over the eggs and adding red pepper flakes adds a touch of richness and mild heat that complements the sweet and savory flavors. This dish brings a balanced combination of sweet, smoky, and spicy elements with satisfying textures.
This hash can be served for breakfast or brunch, providing a filling meal with vegetables and protein in one pan. The color and flavor contrast make it visually appealing and flavorful without complicated preparation.
For even cooking, cutting the sweet potatoes into uniform cubes helps prevent undercooked chunks. Adjusting cooking times to your preferred egg doneness ensures a perfect final result.
Ingredients
- 1 sweet potato about ¾ pound, peeled and cut into ½-inch cubes, large
- 3 tablespoons avocado oil divided
- ½ teaspoon salt divided
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ red onion diced
- 4 cups kale chopped and tightly packed
- 4 egg
- 2 tablespoons Parmesan Cheese shredded
- ¼ teaspoon crushed red pepper
Instructions
- Heat 2 tablespoons oil in a large skillet over medium heat. When the oil is almost smoking, add sweet potatoes, ¼ teaspoon salt, garlic powder and paprika. Toss sweet potatoes to evenly coat in the oil, then spread into a single layer and cook, undisturbed, until browned and crisp on the bottom. Flip potatoes and continue to cook until crispy all around, about 10-12 minutes in total. Remove to a small plate and set aside.
- Add remaining 1 tablespoon oil and red onion to the pan. Cook until onion softens, 1-2 minutes, then add kale and remaining ¼ teaspoon salt. Cook until kale has wilted, about 2 minutes, then add sweet potatoes back in and toss to incorporate.
- Make 4 evenly spaced wells in the hash and crack an egg into each. Cover the pan until egg whites are set and egg yolks are cooked to your desired doneness, 5-7 minutes . Top with parmesan cheese and red pepper flakes.
Notes
- Cut sweet potatoes into evenly sized cubes to promote uniform cooking and avoid undercooked pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 19g | 38% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 331mg | 110% |
| Sodium | 925mg | 39% |
| Potassium | 1033mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 30130IU | 603% |
| Vitamin C | 130mg | 144% |
| Calcium | 491mg | 49% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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