Description
A delightful dish combining sweet potatoes, eggs, and avocado, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 bell pepper, chopped
- 1 small onion, diced
- 2 tablespoons olive oil
- 4 large eggs
- 1 ripe avocado, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
- Add the chopped bell pepper and onion to the skillet. Season with salt and pepper. Cook for another 5-7 minutes until the vegetables are tender and slightly caramelized.
- Make four small wells in the sweet potato mixture. Crack an egg into each well. Cover the skillet and cook for about 5 minutes, or until the eggs are cooked to your liking.
- Once the eggs are ready, remove the skillet from heat. Top the hash with sliced avocado and garnish with fresh cilantro if desired. Serve warm and enjoy!
Notes
- For a spicy kick, add jalapeños or chili powder.
- Swap olive oil for coconut oil for a different flavor.
- Use any color bell pepper or even zucchini for variety.
- For a vegan option, replace eggs with tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Sweet Potato Hash, Eggs, Avocado, Breakfast, Brunch