I love a good sweet potato hash! And the hardest thing about making this dish is chopping up all the potatoes. Grab some help, and get chopping! The best part is you probably have these ingredients in your fridge & pantry right now.
Breakfast for dinner might be my favorite weeknight treat. I don't usually have time for a full breakfast in the morning nor am I hungry enough, so treating myself to this sweet potato hash, a meatless breakfast burrito, or a leveled-up avocado toast at night is just perfect.
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Ingredients
Step by step sweet potato hash in the oven
Start by getting your potatoes and onion chopped up and preheating your oven. In the meantime, heat 3 tablespoon of butter in an oven-safe pan over medium heat (photo 1). Add the potatoes, onion, jalapeño, and season with salt and pepper (photo 2). Mix well and transfer to the oven (photo 3).
Cook 15 minutes. Remove from the oven. Create little wells in the potatoes for the eggs (photo 4). Drop an egg in each well (photo 5). Return back to the oven. Cook ~7 minutes until the whites are cooked, but the yolks are still runny (photo 6).
Garnish with freshly chopped parsley and some salt and pepper.
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Sweet Potato hash
Ingredients
- 1.5 lb. sweet potatoes peeled & diced uniformly
- 1 yellow onion finely diced
- 1 jalapeño finely diced (seeded for a milder taste)
- 4 large eggs
- ¼ cup parsley chopped
- 3 tablespoon unsalted butter
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat to 400F.
- In the meantime, heat 3 tablespoon of butter in an oven-safe pan over medium heat. Add the potatoes, onion, jalapeño, and season with salt and pepper. Mix well and transfer to the oven. Cook 15 minutes. Remove from the oven.
- Create little wells in the potatoes for the eggs. Drop an egg in each well. Return back to the oven. Cook ~7 minutes until the whites are cooked, but the yolks are still runny.
- Garnish with freshly chopped parsley and some salt and pepper.
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