Description
Start your day with a burst of flavor and nutrition! This Sweet Potato Breakfast Hash combines tender, roasted sweet potatoes with colorful bell peppers, onions, and perfectly cooked eggs for a hearty breakfast that’s both satisfying and wholesome. Ideal for brunch or a cozy family breakfast, this dish is sure to become a morning favorite.
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups, diced)
- 1 cup bell peppers (mixed colors, chopped)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large skillet over medium heat, add olive oil. Once hot, add diced sweet potatoes and cook for about 5 minutes.
- Add chopped onion, bell peppers, and minced garlic. Sauté for another 10-12 minutes until vegetables are tender.
- Sprinkle ground cumin and smoked paprika over the mixture; stir well and cook for an additional few minutes until fragrant.
- Create small wells in the hash mixture and crack eggs into each well. Transfer the skillet to the oven and bake for about 10-12 minutes until egg whites are set but yolks remain runny.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Cut all vegetables into uniform sizes for even cooking. Feel free to customize by adding spinach or zucchini for extra nutrition. Serve with avocado slices or crusty bread to enhance your meal.