Name: Sweet Potato Hash with Fried Eggs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
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

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Preheat the oven to 400 degrees F.
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.
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.
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.

Sweet Potato Hash with Fried Eggs

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