Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook for about 10 minutes, stirring occasionally.
- Add bell pepper, onion, and garlic; season with paprika, salt, and pepper.
- Continue cooking until sweet potatoes are tender and slightly crispy.
- Make little wells in the hash and crack an egg into each well.
- Cover the skillet and cook until the eggs are done to your liking.
- Serve warm and enjoy!
Notes
- This dish can be easily customized with different vegetables or spices.
- Great for meal prep; reheat in the microwave for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg