Description
A hearty and healthy breakfast or brunch dish made with crispy sweet potatoes, bell peppers, onions, and perfectly cooked eggs—all in one skillet.
Ingredients
Scale
- 2 tbsp olive oil
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 4 large eggs
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, for 8–10 minutes until they begin to soften and brown.
- Add chopped onion and bell peppers. Cook for another 5–7 minutes until vegetables are tender.
- Stir in garlic, smoked paprika, salt, and pepper. Cook for 1–2 more minutes.
- Make 4 wells in the hash and crack an egg into each well. Cover the skillet and cook for 4–6 minutes, or until eggs are cooked to your liking.
- Remove from heat, garnish with parsley if using, and serve warm.
Notes
- Add chopped spinach or kale for extra greens.
- Top with hot sauce or avocado for added flavor.
- Use leftover roasted sweet potatoes to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 185mg