Sweet Potato Hash Topped With A Sunny Side Up Egg – a delicious recipe with Sweet Potato, Rosemary, Egg, Onion, Bell Pepper, Pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Melt the coconut oil in a medium sized skillet over medium high heat.
2
Add the onion and bell pepper. saute about 3 minutes. Stirring occasionally.
3
Add the sweet potato. Lower the heat to medium, and cook for 10-12 minutes, or until the sweet potatoes are fork tender. Stir occasionally to prevent sticking.
4
Transfer the sweet potatoes to a plate and cover with foil while the egg cooks.
5
In a nonstick skillet, add a bit of coconut oil, over medium high heat.
6
Crack the egg into the skillet. Lower the heat to medium.
7
Let the egg cook until it just begins to set but isn't cooked through, and yolk is still runny.
8
Uncover the sweet potatoes then use a spatula to carefully transfer the egg to the top of the hash.
9
Season with sea salt and black pepper.
10
Serve immediately.
61
kcal
Calories
3
g
Fat
6
g
Carbs
4
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Sweet Potato (diced), 1 Sprig Rosemary (stems discarded, minced), 1 Egg, 1/4 Onion (minced), and more.
Yes, Sweet Potato Hash Topped With A Sunny Side Up Egg falls under the General 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.
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