Description
A hearty and flavorful Sweet Potato Hash topped with perfectly fried eggs, combining sweet potatoes, bell peppers, and onions sautéed with garlic and smoked paprika. This easy-to-make breakfast or brunch dish is both nutritious and satisfying, garnished with fresh parsley or chives for a burst of freshness.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium bell pepper, diced (any color)
- 1 medium onion, diced
- 2 cloves garlic, minced
Other
- 2 tablespoons olive oil
- 4 large eggs
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or chives, for garnish (optional)
Instructions
- Prepare the vegetables: Peel the sweet potatoes and dice them into 1/2-inch cubes to ensure even cooking and a tender texture.
- Sauté onions and peppers: Heat olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, cooking for about 3-4 minutes until they become soft and slightly caramelized.
- Add sweet potatoes and season: Stir in the diced sweet potatoes, minced garlic, smoked paprika, salt, and black pepper. Mix all ingredients well and continue to cook, stirring occasionally, until the sweet potatoes are cooked through and tender, approximately 10-15 minutes.
- Fry the eggs: In a separate non-stick skillet, heat a small amount of olive oil over medium heat. Crack the eggs and fry them to your preferred doneness, whether sunny-side up, over-easy, or fully cooked.
- Serve and garnish: Plate the sweet potato hash, top each serving with a fried egg, and garnish with fresh parsley or chives if desired for added flavor and color.
Notes
- For a spicier version, add a pinch of cayenne pepper or red chili flakes.
- You can substitute bell peppers with other vegetables like zucchini or mushrooms.
- Add cheese like feta or cheddar on top for extra richness.
- This dish can be made vegan by omitting the eggs or substituting with tofu scramble.
- Ensure the sweet potatoes are diced uniformly for even cooking.
