Easy Sweet Potato & Egg Hash – Nutritious & Irresistibly Delicious
If you’re craving a nourishing and satisfying breakfast, this Sweet Potato & Egg Hash hits the spot. Tender Japanese sweet potatoes, savoury sausage, sautéed veggies, and runny eggs come together in one skillet for a perfectly balanced, flavour-packed meal that’s on the table in just 20 minutes.
Ingredients
- 1 cup sweet Potatoes Japanese, Peeled and Diced
- 3 links breakfast sausages diced into bite-sized
- 1 tbsp olive oil
- 1 small onion chopped
- 1 tsp paprika
- 1/2 small red bell pepper chopped
- 1/2 small green bell pepper chopped
- 2 large eggs
- 2 large mushrooms sliced
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add chopped sausage and sauté for 3–4 minutes, or until golden brown. Then transfer to a plate and set aside.
- To the same pan, add sweet potatoes, paprika, salt, and ½ cup water. Cook until potatoes are fork-tender, about 5–6 minutes. Next, remove and set aside.
- If the pan is dry, add a splash of water, then cook the mushrooms for 2–3 minutes until they begin to soften.
- Stir in onions and bell peppers. Season with salt and pepper, and cook for 3 minutes, stirring occasionally.
- Return the sweet potatoes and sausage to the skillet, mixing gently.
- Make two wells in the hash mixture and crack an egg into each well. Season the eggs with salt and pepper.
- Cover the skillet and cook for 4–5 minutes, or until egg whites are set but yolks are still runny.
- Finally, top with chopped cilantro if desired, and serve immediately.
Video
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Calories: 425kcalCarbohydrates: 21gProtein: 35gFat: 57gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 0.4gCholesterol: 308mgSodium: 1192mgPotassium: 945mgFiber: 4gSugar: 6gVitamin A: 11514IUVitamin C: 45mgCalcium: 79mgIron: 4mg
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