Description
A hearty and colorful sweet potato hash served with perfectly cooked eggs, ideal for a nutritious breakfast or brunch. This dish combines sautéed sweet potatoes, bell peppers, onions, and garlic, seasoned with smoked paprika, and topped with runny eggs for a satisfying meal.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced (about 500 grams)
- 1 medium bell pepper, diced (any color)
- 1 medium onion, diced
- 2 cloves garlic, minced
Other Ingredients
- 2 tablespoons olive oil
- 4 large eggs
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prepare Sweet Potatoes: Peel and dice the sweet potatoes into small cubes to ensure even cooking.
- Sauté Onions and Peppers: Heat olive oil in a large skillet over medium heat. Add the diced onions and bell peppers and sauté for 3-4 minutes until they soften and start to caramelize.
- Add Garlic: Add minced garlic to the skillet and cook for an additional minute, allowing the garlic to become fragrant without burning.
- Cook Sweet Potatoes: Add the diced sweet potatoes to the skillet with the sautéed vegetables. Season with smoked paprika, salt, and black pepper. Cover the skillet and cook for 10-15 minutes, stirring occasionally until the sweet potatoes are tender and cooked through.
- Cook Eggs: In a separate skillet, heat olive oil over medium heat. Crack in the eggs and cook until the whites are set but the yolks remain runny, about 3-4 minutes.
- Serve: Plate the sweet potato hash and top each serving with a cooked egg. Garnish with fresh parsley if desired. Serve immediately for a warm and flavorful meal.
Notes
- For firmer yolks, cook the eggs longer or flip for over-easy eggs.
- Use any color bell pepper to vary flavor and presentation.
- To make this dish vegan, omit eggs or replace with tofu scramble.
- Add spices like cumin or chili powder for extra heat.
- Sweet potatoes can be pre-cooked or roasted to speed up the process.
