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Sweet Potato Hash with Eggs

A hearty and colorful dish featuring roasted sweet potatoes, sautéed bell peppers, and onions, topped with eggs for a nutritious meal perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes, peeled and diced into bite-sized cubes
  • 1 medium bell pepper, diced any color for a pop of color
  • 1 medium onion, diced for natural sweetness
  • 2 cloves garlic, minced to enhance the overall flavor
Protein
  • 4 large eggs providing protein and a creamy texture
Cooking Essentials
  • 2 tbsp olive oil for sautéing
  • to taste Salt to elevate the flavors
  • to taste Pepper for a hint of spice
  • 1 tsp paprika adding warmth and color to the dish

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
Cooking Sweet Potatoes
  1. Add the diced sweet potatoes to the skillet and cook until softened and golden, about 10-12 minutes.
Sautéing Onions
  1. Stir in the diced onions and sauté until translucent, about 5 minutes.
Adding Bell Peppers and Garlic
  1. Add the diced bell peppers and minced garlic. Cook until garlic is fragrant, about 3 minutes.
Seasoning
  1. Season with salt, pepper, and paprika, mixing well.
Cooking Eggs
  1. Create wells in the sweet potato mixture and crack an egg into each well. Cover and cook until egg whites are set, about 5-7 minutes.
Serving
  1. Serve warm, garnished with fresh herbs if desired.

Notes

Feel free to add extra veggies like zucchini or kale. Consider adding chili flakes for spice or use leftovers to enhance this dish.