Sweet Potato Breakfast Hash with Vegetables and Eggs
Make sweet potato breakfast hash with vegetables and eggs. Learn how to get crisp edges, avoid skillet crowding and add eggs at the right stage.
Servings 4 servings
Calories 420kcal
Equipment
- 12-inch skillet
- Cutting Board
- Chef's knife
Ingredients
Sweet Potato
- 1 large sweet potato peeled and diced into ½-inch cubes
Aromatics
- 1 medium onion diced
- 2 cloves garlic minced
Vegetables
- 1 medium red bell pepper diced
- 1 medium yellow bell pepper diced
Proteins
- 4 slices turkey bacon diced
- 4 eggs
Instructions
- Preheat a 12-inch skillet over medium-high heat.
- Add the diced turkey bacon and cook until crispy, about 5 minutes. Remove the bacon from the skillet and set aside.
- Add the olive oil to the skillet, then add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Add the diced sweet potatoes, red bell pepper, and yellow bell pepper to the skillet. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
- Add the cooked turkey bacon, cumin, smoked paprika, salt, and black pepper to the skillet and stir to combine.
- Create 4 wells in the hash and crack an egg into each well.
- Cover the skillet with a lid and cook for an additional 5 minutes, until the eggs are cooked to your desired doneness.
- Serve the sweet potato breakfast hash hot, garnished with chopped fresh herbs if desired.
Notes
Nutritional information:
- Calories: 420
- Protein: 22g
- Carbohydrates: 35g
- Fat: 22g
- Saturated fat: 4g
- Cholesterol: 180mg
- Sodium: 350mg
- Potassium: 800mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 200 IU
- Vitamin C: 60mg
- Calcium: 50mg
- Iron: 2.5mg