Healthy sweet potato hash with eggs is a simple breakfast made in one pan. Sauteed potatoes and bell peppers are seasoned with smoked paprika for a savory flavor. Over easy eggs are baked right in the skillet for extra protein.
ingredient
- 2 tablespoons extra-virgin olive oil
- 1 cup red onion, ¼-inch dice
- 2 pounds sweet potato, washed, skin on, ½-inch dice
- ½ cup red bell pepper, ½-inch dice
- ½ cup green bell pepper, ½-inch dice
- 1 tablespoon minced garlic
- ¼ teaspoon smoked paprika
- sea salt, as needed for seasoning
- black pepper, as needed for seasoning
- 4 large eggs
- 1 tablespoon green onions, thinly sliced
Directions
- Preheat oven to 425°F (246°C).
- Heat a large 10-inch ovenproof skillet like cast iron over medium heat.
- Add 2 tablespoons olive oil, once hot add the red onions and saute for 1 minute.
- Add garlic and saute for 1 minute.
- Add sweet potatoes, ½ teaspoon salt and ¼ teaspoon black pepper, stir to combine and then allow the potatoes to cook unmoved to lightly brown the surface, 4 minutes. Stir and saute until tender, about 4 to 6 minutes.
- Add bell peppers and saute for 2 minutes. Turn off heat, add smoked paprika and stir to combine.
- Make four indents in the sweet potato to place the eggs in separate areas, leaving enough space in between.
- Transfer pan to the oven and bake until the eggs just begin to set and the yolks still move when lightly shaking the pan, about 7 to 8 minutes.
- Remove the pan from the oven and garnish with green onions and more salt and pepper as desired.
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