Sweet Potato Breakfast Hash
A vibrant and nutritious breakfast dish featuring sautéed sweet potatoes with onions, bell peppers, kale, and a sunny-side-up egg, providing a delicious balance of flavors and nutrients.
Prep time: 10 minutesCook time: 20 minutesServes: 4
Ingredients
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups kale, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
4 large eggs
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Add the diced onion and bell peppers to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.
4. Stir in the chopped kale, salt, black pepper, and smoked paprika. Cook for 2-3 minutes, until the kale is wilted.
5. In a separate non-stick pan, cook eggs sunny-side-up to your liking.
6. Serve the sweet potato hash topped with a sunny-side-up egg, garnished with fresh parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, warm the hash in a skillet over medium heat until heated through. You can also reheat in the microwave for 1-2 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
