Sunday mornings are my favourite. It usually signifies a day off with the husband where we get to enjoy a nice hearty breakfast with freshly brewed cappuccinos. A true “Hygge” moment. This past Sunday we were in the mood for a comforting sweet potato hash.
Breakfast hash typically consists of eggs on top of a bed of potatoes, onions, veggies, spices, and corned beef. Omit the beef and you have a breakfast that’s just as good! In my version, I included sweet potatoes, red bell peppers, yellow bell peppers, onions, garlic, green onions, and cilantro. I’m big on colour – not only because it looks good, but also because it’s good for you. Think variety in vitamins and minerals.
If you’ve never made breakfast hash before, today is your lucky day!
Time-saving tip: To shorten the cooking time on the pan, precook the cubed sweet potatoes by either roasting them in the oven for 10 mins or boiling them for 5.
Sunday Morning Sweet Potato Hash
- 1 tsp (5ml) olive oil
- 1/2 medium red onion, chopped
- 1 large sweet potato, skin-on, cubed, partially cooked (See tip above)
- 1/2 yellow bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 Tbsp (30ml) garlic powder
- pinch of salt and pepper
- 2 Tbsp (30ml) fresh parmesan, grated
- 2 Tbsp (30ml) green onions, chopped
- 2 Tbsp (30ml) fresh cilantro, chopped
- 1/2 lime, juiced
- 2 tsp (10ml) butter
- 4 eggs
- Heat oil on medium heat and saute onions for 3-4 mins
- Add partially cooked sweet potatoes. Continue to cook for additional 3 mins, while tossing. Add peppers, garlic powder, salt and pepper
- Garnish with parmesan, green onions, cilantro, and lime juice.
- While hash is on low heat, pan-fry eggs in a hint of butter. Serve on top of hash and enjoy.
Per serving: 350 kcal, 16g protein, 24g carbohydrates, 3.5g fibre, 15g fat, 300mg sodium