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Photo of Sweet potato breakfast hash with fried eggs by Millie Peartree by WW

Sweet potato breakfast hash with fried eggs by Millie Peartree

3
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
Serve this hash for breakfast topped with a sunny-side up egg so the yolk can deliciously coat and flavor the vegetables. It also makes a super side dish for turkey meatloaf. For an extra burst of color, add some diced yellow pepper into the mix.

Ingredients

Olive oil

2 Tbsp

Spanish onion

½ medium, diced

Red bell pepper

1 medium, diced

Green bell pepper

1 medium, diced

Celery

1 rib(s), small, diced

Kosher salt

1½ tsp

Black pepper

½ tsp

Uncooked sweet potato

3 medium, with skin, cut into bite-size pieces

Garlic clove

2 clove(s), minced

Scallions

1 Tbsp, chopped, for garnish

Fresh parsley

1 Tbsp, chopped, for garnish

Egg

6 large egg(s)

Instructions

  1. Heat oil in a heavy-bottom skillet over medium-high heat. Stir in onion, peppers, and celery, and season with salt and pepper. Saute until tender, about 6 minutes.
  2. Stir in potatoes, cover and cook, stirring occasionally, until potatoes are almost tender, 15 to 20 minutes.
  3. Increase heat to high and stir in garlic. Cook, stirring occasionally, until potatoes are nicely browned, 2 to 5 minutes. Remove from heat, adjust seasons if necessary, and garnish with scallions and parsley.
  4. Meanwhile, make eggs in a nonstick skillet. Serve hash topped with eggs.
  5. Serving size: about ⅔ cup hash and 1 egg

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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