Okay, I’m on a sweet potato binge these days . . .
This has become a staple of at least one weekend breakfast or brunch meal every week.
Serves 4 (but, I usually double it for our Sunday family crowd)
3 medium sweet potatoes – cubed in ½” pieces
½ medium red onion – cut into smaller pieces
1 red pepper – cut into smaller pieces
3 scallions – chopped
1 clove garlic – mashed
2 – 4 Tbs. Olive oil
1 tsp. Cumin
Crushed red pepper to taste
Salt & Pepper to taste
2 Tbs. Cilantro
8 Eggs – Over easy (2 per serving)
Saute garlic and onions in oil in medium to large skillet (preferably with lid) for about 2 minutes – sealing onions. Add red peppers and continue to sauté for another 2 minutes or so. Then, add sweet potatoes.
Mix well, put on medium-high heat, and put lid on and leave for a few minutes. Check, stir, and continue till sweet potatoes start getting soft. Add, scallions, cumin, salt, pepper, and crushed red pepper and mix it up well. Replace lid and wait for a couple of minutes.
Sweet potatoes should begin to brown (but, if you double this recipe – which we always do – sometimes it is hard to get them to brown, but they still cook and taste great).
Cook eggs. Place scoop of sweet potato hash on plate and spread out. Lay eggs on top of hash and sprinkle with cilantro, and voila, you have a healthy, colorful, and delicious breakfast!
Listen to the latest Green Divas Foodie-Philes podcast…