Description
A hearty and flavorful sweet potato hash with colorful veggies and zesty spices, topped with baked eggs for a comforting and satisfying meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 bell pepper, chopped
- ½ red onion, diced
- 1 zucchini, chopped
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper to taste
- 4 eggs (optional, for baking on top)
- Fresh herbs for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) if baking eggs on top.
- In a large skillet, heat olive oil over medium heat.
- Add diced sweet potatoes and cook, stirring occasionally, for about 10 minutes until they begin to soften.
- Add chopped bell pepper, red onion, and zucchini to the skillet. Season with smoked paprika, garlic powder, salt, and pepper.
- Cook for another 8-10 minutes, stirring occasionally, until all vegetables are tender and slightly caramelized.
- If adding baked eggs, transfer the hash to an oven-safe dish. Make 4 small wells in the hash and crack an egg into each well.
- Bake in the preheated oven for 10-15 minutes, or until eggs reach desired doneness.
- Garnish with fresh herbs if desired and serve warm.
Notes
- Use a mix of colorful bell peppers for visual appeal.
- For extra flavor, add a pinch of chili flakes or cumin.
- Can be made ahead and reheated for quick breakfasts.
- Substitute eggs with tofu or omit for vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 185mg
Keywords: sweet potato hash, baked eggs, veggie hash, healthy breakfast, meal prep