Sweet potato breakfast hash with fried eggs by Millie Peartree
2
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
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