Sweet Potato Breakfast Hash
Sweet potato breakfast hash is a great way to start your day. It combines sweet potatoes, ham (or bacon), kale (or spinach), onions, and steamed eggs in a filling meal. It's perfect for those mornings when you need something to sustain you until lunchtime. And it's a great way to use up leftover ham or bacon.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 2 medium sweet potatoes peeled and finely diced (about ¼ inch)
- 1 onion diced
- 2 ounces ham diced (or pre-cooked bacon, chopped)
- 2 cups chopped kale or spinach
- 2 cloves garlic finely chopped
- 1 tablespoon chopped fresh rosemary
- 2 sprigs of fresh thyme chopped
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 eggs
Instructions
- Heat olive oil over medium heat in a large skillet. Add the potatoes and onion and cook, stirring occasionally for 5 minutes. Cover the skillet and let the potatoes steam for another 5 to 6 minutes or until they are tender (if you dice the potatoes larger, it will take longer, so check for tenderness).
- Add remaining ingredients except for the eggs, and cook an additional 2 to 5 minutes until the kale or spinach is wilted. If you use spinach, it will release some liquid, and you will want to cook it a minute or two longer until the water evaporates.
- Use a spoon to make four indents in the hash and crack an egg in each indent. Add a tablespoon of water (to create some steam) and cover the skillet with a lid. Cook for 2 to 4 minutes or until the eggs are cooked to your desired doneness. It will take about 2-1/2 minutes for soft yolks and 4 to 5 minutes for firm yolks.
Notes
If you want to use dried herbs, use 2 teaspoons dried rosemary, 1 teaspoon dried, thyme, and 1/2 teaspoon garlic powder.
Optional spices for flavor variations
- 1/2 teaspoon each of cumin, garlic powder, onion powder, and oregano
- 1 to 2 teaspoons El Mariachi Mexican blend
- 1 to 2 teaspoons Herbs de Provence
Nutrition
Serving: 1 | Calories: 191kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g
