Sweet Potato Hash n Eggs Recipe

Name: Sweet Potato Hash n Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Butternut Squash, Cubed; 3 cups Sweet Potato, Cubes; 1 cup Brussels Sprouts, Halved; 2 Tablespoons Olive Oil; 1 cup Onion, Diced; 3 cloves Garlic, Minced; 1/2 cups Yellow Or Red Bell Pepper, Diced; 1 cup Carrots, Diced; 1 cup Zucchini Sliced In Rounds; 1/2 teaspoons Dried Rosemary; 1/2 teaspoons Fennel Seed; 1 teaspoon Paprika; 1 Tablespoon Herbes De Provence; 1/2 teaspoons Black Pepper; 1/4 teaspoons Salt; 2 Tablespoons Butter; 5 whole Eggs; 4 ounces, weight Feta Cheese, Crumbled; 1/4 cups Parsley, Chopped For Garnish; 2 Tablespoons Hot Sauce, to taste

Servings: persons

2 cups Butternut Squash, Cubed
3 cups Sweet Potato, Cubes
1 cup Brussels Sprouts, Halved
2 Tablespoons Olive Oil
1 cup Onion, Diced
3 cloves Garlic, Minced
1/2 cups Yellow Or Red Bell Pepper, Diced
1 cup Carrots, Diced
1 cup Zucchini Sliced In Rounds
1/2 teaspoons Dried Rosemary
1/2 teaspoons Fennel Seed
1 teaspoon Paprika
1 Tablespoon Herbes De Provence
1/2 teaspoons Black Pepper
1/4 teaspoons Salt
2 Tablespoons Butter
5 whole Eggs
4 ounces, weight Feta Cheese, Crumbled
1/4 cups Parsley, Chopped For Garnish
2 Tablespoons Hot Sauce, to taste

1
Cut squash and sweet potatoes/yams in 1-inch rounds and place in a glass bowl, covered with a plate, and microwave for about 6-7 minutes, or until tender when poked with a fork.
2
Transfer to a cutting board and let cool slightly before cubing them.
3
Halve the Brussels sprouts, add them to the glass bowl, cover and microwave for about 3 minutes.
4
Meanwhile, heat olive oil in a large saute or cast iron pan and add the onions, garlic, and bell pepper.
5
Let cook down for about 5 minutes.
6
Add the carrots and cook for 3 minutes.
7
Add the sweet potatoes/yams, butternut squash, Brussels sprouts, zucchini, and spices and cook for 7-10 minutes, or until all veggies are tender but not too soft, stirring occasionally so the bottom doesnt burn.
8
Remove from heat.
9
In a separate small pan, melt a small bit of butter and crack one egg; sprinkle with pepper and cover.
10
Cook until desired yolk texture, about 2 minutes.
11
Set aside and repeat for all eggs.
12
Plate individual portions with hash, top with a fried egg, sprinkle with a portion of the crumbled feta and garnish with chopped parsley and a dash of hot sauce.

1459

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups Butternut Squash, Cubed, 3 cups Sweet Potato, Cubes, 1 cup Brussels Sprouts, Halved, 2 Tablespoons Olive Oil, and more.

Yes, Sweet Potato Hash n Eggs falls under the Vegetarian 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.

Sweet Potato Hash n Eggs

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