This hash is the kind of breakfast that keeps you full until lunch without weighing you down. Cubed sweet potatoes get crispy in a hot skillet while smoked paprika and onion add depth. Top each serving with a fried egg and you have a complete, colorful plate that hits every note.
Ingredients
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 small onion, diced
- 1 bell pepper, diced
- 4 large eggs
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
- Fresh parsley for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato cubes in a single layer.
- Cook for 8 to 10 minutes, flipping occasionally, until the potatoes are golden and crispy on the outside and tender inside.
- Add the onion and bell pepper. Cook for 4 to 5 minutes until softened.
- Stir in the smoked paprika, garlic granules, salt, and pepper.
- Make 4 small wells in the hash and crack an egg into each one. Cover the skillet and cook for 3 to 4 minutes until the egg whites are set.
- Garnish with fresh parsley and serve straight from the skillet.
Notes
- Use regular potatoes, butternut squash, or a mix for different flavors and textures.
- Crumble in cooked breakfast sausage or bacon for extra protein.
- A dash of cayenne adds a nice kick if you like your mornings spicy.
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