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Sweet Potato Hash with Fried Eggs

  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

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 

4 eggs 

8 fresh basil leaves, torn or chopped 

1/4 cup grated Parmesan

Directions

  1. Preheat the oven to 400 degrees F.
  2. Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
  4. Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.
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