Sweet Potato Hash with Poached Eggs
A hearty and flavorful breakfast or brunch dish featuring roasted sweet potatoes, crispy onions, and perfectly poached eggs. Easy to make and packed with nutrients.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
Main Ingredients
- 2 large Sweet Potatoes Peeled and diced into 1-inch cubes
- 1 medium Red Onion Thinly sliced
- 1 medium Bell Pepper Any color, diced
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 Eggs
- 2 tablespoons Fresh Parsley Chopped, for garnish
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes, red onion, and bell pepper with olive oil, salt, and pepper in a large bowl.
- Spread the mixture evenly on a baking sheet.
- Roast for 25-30 minutes, or until sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes are roasting, gently poach the eggs in simmering water until the whites are set and the yolks are still runny.
- Divide the sweet potato hash among plates. Top each serving with a poached egg and garnish with fresh parsley.
Notes
For extra flavor, add a sprinkle of chili flakes to the sweet potato mixture before roasting. You can also add other vegetables like broccoli, Brussels sprouts, or kale.