Sweet Potato Breakfast Hash & Eggs
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 3 cups sweet potato, cubed
  • 1 cup red bell pepper, chopped
  • ½ cup red onion, chopped
  • 4 eggs
  • 1 tbsp ghee or coconut oil
  • ⅓ cup water
  • salt and pepper, to taste
  • scallions
  1. Pre-heat oven to 400F degrees.
  2. In an oven safe casserole, melt the ghee over medium heat. Add in the sweet potato, sauté for 5 minutes stirring a couple times in between. Then add in onion and bell pepper, stir for a couple minutes (2-3 mins). Add water, salt and pepper and let it cook for 8 more minutes. When the liquid is almost all absorbed, using a rubber spatula make four pockets and pop in the eggs.
  3. Remove from stove top and transfer to the oven. Bake for 7-10 mins, depending on how you like your eggs done. I cooked mine for 10 mins which resulted in a thoroughly cooked eggs (see picture above)
  4. Sprinkle with fresh scallion and serve hot. Left overs may be refrigerated for up to 3 days.
Recipe by Garden in the Kitchen at https://gardeninthekitchen.com/sweet-potato-breakfast-hash-eggs/