Sweet Potato Hash topped with a Sunny Side Up Egg

This hash is delicious all by itself, but when you add the egg, it’s even better. The herbs add a savory flavor that blends well with the egg. Leave the skin on the sweet potato for more texture and flavor. You could add some spice to this by adding some crushed red pepper flake or cayenne pepper. Make the hash ahead of time and then just make the egg in the morning to save time. This recipe would also make a hearty and quick dinner on a busy weeknight.

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Sweet Potato Hash topped with a Sunny Side Up Egg

Course Breakfast

Cuisine Paleo

Cook Time 25 minutes

Total Time 25 minutes

Servings 1

Calories 399 kcal

Ingredients

• 1 Sweet Potato (diced)
• 1 Sprig Rosemary (stems discarded, minced)
• 1 Egg
• 1/4 Onion (minced)
• 1/4 Bell Pepper (minced)
• Cracked Black Pepper Fresh (to taste)
• Coconut Oil
• Sea Salt (to taste)

Instructions

1. Melt the coconut oil in a medium sized skillet over medium high heat.
2. Add the onion and bell pepper. sauté 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.

Nutrition Facts

Sweet Potato Hash topped with a Sunny Side Up Egg

Amount Per Serving

Calories 399 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 15g94%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 125mg42%

Sodium 75mg3%

Potassium 1037mg30%

Carbohydrates 46g15%

Fiber 13g54%

Sugar 10g11%

Protein 10g20%

Vitamin A 21900IU438%

Vitamin C 155.1mg188%

Calcium 260mg26%

Iron 5.6mg31%

* Percent Daily Values are based on a 2000 calorie diet.