Peel and cut sweet potatoes into ¼” cubes. Slice the onion and mince the garlic, set aside. Heat an 8” or 10” skillet over medium-low. Add the olive oil followed by the onions and garlic. Sauté until translucent and fragrant, 4 to 5 minutes.
Stir in the sweet potatoes and cook until browning and tender, 12 to 15 minutes. If need be, drizzle 2 tablespoons of water into the pan and cover, helping steam the sweet potatoes slightly.
Stir in the spices and salt, cook for a minute more. Make two wells in the sweet potatoes. Crack the eggs into the wells, cover, reduce the heat to low, and let cook until the egg whites are set and the egg yolks have reached your desired consistency; 10 to 12 minutes for over-easy.
Serve the egg skillet with a sprinkle of microgreens, toasted pepitas, and red pepper flakes.
Tips & Tricks: I love using microgreens to top egg skillets. They add a bit of freshness and you can add a bit more flavor. I used broccoli microgreens for this specific recipe.
Hash Egg Skillet
variations
Really all you need for the skillet is some sort of vegetable and eggs. However, you can make this a solid (and well-rounded) meal by added a few spices, greens, or even grains. Beyond the original recipe you could:
Spices: Cumin, cayenne, or chili powder would all be nice additions to the sweet potato skillet.
Grains: add ½ to 1 cup cooked grain to the skillet. Add along with the spices, after the sweet potato is tender.
Vegetable: Regular potatoes, winter squash, or summer squash would work in place of or in addition to the sweet potatoes.
Calories: 677
Sugar: 20.9
Sodium: 976
Fat: 23.7
Carbohydrates: 97.6
Fiber: 15.4
Protein: 20.7
Cholesterol: 372
Ingredients
Directions
Peel and cut sweet potatoes into ¼” cubes. Slice the onion and mince the garlic, set aside. Heat an 8” or 10” skillet over medium-low. Add the olive oil followed by the onions and garlic. Sauté until translucent and fragrant, 4 to 5 minutes.
Stir in the sweet potatoes and cook until browning and tender, 12 to 15 minutes. If need be, drizzle 2 tablespoons of water into the pan and cover, helping steam the sweet potatoes slightly.
Stir in the spices and salt, cook for a minute more. Make two wells in the sweet potatoes. Crack the eggs into the wells, cover, reduce the heat to low, and let cook until the egg whites are set and the egg yolks have reached your desired consistency; 10 to 12 minutes for over-easy.
Serve the egg skillet with a sprinkle of microgreens, toasted pepitas, and red pepper flakes.
Tips & Tricks: I love using microgreens to top egg skillets. They add a bit of freshness and you can add a bit more flavor. I used broccoli microgreens for this specific recipe.
Hash Egg Skillet
variations
Really all you need for the skillet is some sort of vegetable and eggs. However, you can make this a solid (and well-rounded) meal by added a few spices, greens, or even grains. Beyond the original recipe you could:
Spices: Cumin, cayenne, or chili powder would all be nice additions to the sweet potato skillet.
Grains: add ½ to 1 cup cooked grain to the skillet. Add along with the spices, after the sweet potato is tender.
Vegetable: Regular potatoes, winter squash, or summer squash would work in place of or in addition to the sweet potatoes.
Calories: 677
Sugar: 20.9
Sodium: 976
Fat: 23.7
Carbohydrates: 97.6
Fiber: 15.4
Protein: 20.7
Cholesterol: 372