Breakfast is a meal I always have, but it used to be my least favorite meal of the day. I used to have either some cereal or instant oatmeal or just grab a granola bar and maybe a piece of fruit. Now I feel it’s become the opposite. I really love to make a green smoothie, egg sandwich or some blueberry waffles in my waffle maker. This Sweet Potato Hash with Fried Eggs has become one of my fancier and most favorite breakfasts.
This breakfast is definitely one to make on the weekend, preferably on a lazy Sunday morning. I love to have a lazy Sunday every once in a while. Where I stay in my pjs all morning, make a cup of chai tea, have a really good breakfast and relax all day.
The sweet potato hash takes a little bit because you’ll roast the sweet potatoes in the oven for about 30 minutes. I love roasting my sweet potatoes instead of putting them in the microwave to cook. Also, I love this recipe because its different than my regular fried or scrambled eggs with a side of home fries. The basil and parmesan sprinkle at the end really elevates this dish and adds another level of flavor.
I saw this recipe from watching Farmhouse Rules on the cooking channel, probably when I was having one of my lazy Sundays. This recipe is different than my usual breakfast, and that is one reason why I love cooking. Finding recipes that become your favorite and switching up your go-to’s every once in a while.
Yield: 4 Servings
Cook Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
3 sweet potatoes (about 2 1/2 pounds)
3 tablespoons olive oil
3 cloves garlic, chopped
1 onion, diced
1 red bell pepper, diced
Kosher salt and ground black pepper
4 cups baby spinach
1 tablespoon butter
8 fresh basil leaves, torn or chopped
1/4 cup grated parmesan cheese
Preheat oven to 400 degrees F. Pierce sweet potatoes with fork and set on cookie sheet. Bake for 30 minutes until sweet potatoes are tender but slightly under cooked. Then, I tested my sweet potatoes with a butter knife. They were mostly all the way cooked, but I could tell in the center it was slightly under cooked. Take out sweet potatoes and let cool. Peel and cut into 1-inch pieces.
While the sweet potatoes cooled, I cut up the onion, red bell pepper and garlic. Heat olive oil in a saute pan. Add onion, red bell pepper and garlic and saute for 5 minutes. Add the cut up sweet potatoes and let cook for 10-15 minutes until sweet potatoes are cooked through. Turn heat to low and add spinach. Toss spinach until wilted.
In another saute pan, melt 1 tablespoon of butter. Cook 4 eggs until egg whites are firm, but yolk is still runny. Plate sweet potato hash and fried eggs onto 4 plates. Top with torn basil and parmesan cheese.