Breakfast Eggs With Sweet Potatoes. – a delicious recipe with sweet potatoes, white potatoes, oil, oil, water, sweet chili sauce. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Wash, peel and dice both sweet & white potatoes. In small skillet/frying pan place cubed potatoes, water and oil. Cover pan and boil and steam until a knife will go in with ease.
2
Turn up heat and boil off any remaining water.
3
When the water is gone and the potatoes start to fry add the mushrooms. Keep cooking until the mushrooms are cooked and the potatoes are nice and crispy. Mix in the sweet chili sauce.
4
Remove the potato/mushroom mix to a warm plate and keep warm.
5
Place the pan back on the heat. Add the egg and fry until it's cooked to how you like it.
6
With a warm plate, place egg in middle of plate and place potato/mushroom mix around the egg. You could sprinkle with any chopped fresh herbs if you like.
110
kcal
Calories
5
g
Fat
11
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 100 g sweet potatoes, 100 g white potatoes, 1 teaspoon oil, 1 teaspoon oil, for adding when frying if needed, and more.
Yes, Breakfast Eggs With Sweet Potatoes. falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
