Whole30 Sweet Potato Breakfast Hash with Eggs
This Whole30 sweet potato breakfast hash combines tender sweet potatoes, peppers, onion, warm spices, and eggs in one skillet for a hearty, colorful breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion diced
- 1 large red bell pepper diced
- 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Warm 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring, until the onion begins to soften.
- Stir in the sweet potatoes, smoked paprika, cumin, garlic powder, salt, and pepper. Add 2 tablespoons of water, cover, and cook for 10 to 12 minutes, stirring once or twice, until the potatoes are nearly tender.
- Uncover and add the remaining olive oil. Cook for 5 to 7 minutes, stirring occasionally, until the sweet potato edges are browned and the centers are tender.
- Make four wells in the hash and crack an egg into each well. Cover the skillet and cook for 4 to 6 minutes, until the whites are set and the yolks reach your preferred doneness.
- Remove from the heat, sprinkle with parsley, and serve immediately.