Hash and eggs have become a well anticipated breakfast dish, but this tasty version offers eggs nestled within a bed of crispy sauteed sweet potatoes, Brussels sprouts, mushrooms and a hint of red onion.
This hearty dish offers just a touch of natural sweetness with the crispy sweet potato bites, a meatier flavor with the mushrooms, a healthy inexpensive protein and loads of flavor from the onions and sprouts. It’s perfect for breakfast or lunch and if you can find some nitrate-free bacon (that doesn’t contain sugar) you could certainly add a couple slices to the dish as well.
1 Tbs Olive Oil
1 lg Sweet Potato, peeled and Diced
1/2 pound Fresh Brussels Sprouts, ends removed and halved
1 small Red onion, peeled and sliced
4 Fresh Eggs
2-3 Large Mushrooms, Sliced
Salt & Pepper
Heat oil in a large skilled over medium-high heat. Add the diced sweet potato, brussels sprouts and onion, tossing the veggies to lightly coat them in the oil. Season with salt and pepper. Place a lid on the pan and let them cook, until the veggies are tender, stirring occasionally.
Add the mushrooms, cover and cook a minute or two. Move the veggies aside creating 4 small wells. Crack a fresh egg into each well. Season the eggs with salt and pepper, cover and cook until the eggs are cooked to your liking, about 4-6 minutes.