Sweet Potato Hash
A savory blend of crispy, caramelized vegetables and rich, salty bacon, topped with a perfectly fried egg, creates a satisfying and versatile meal for any time of day.
Servings: 4 people
Ingredients
- 1 1/2 pounds sweet potatoes diced small, about 1/2-inch
- 10 ounces Brussels sprouts thinly sliced
- 8 ounces mushrooms thinly sliced
- 2 green onions thinly sliced
- 1/4 cup olive oil plus more for frying eggs
- salt and freshly ground black pepper
- 4 slices bacon thinly sliced crosswise
- 4 eggs
Instructions
- Preheat oven to 400˚F. Line a baking sheet with parchment paper.
- In a large bowl combine sweet potatoes, Brussels sprouts, mushrooms and green onions. Drizzle with olive oil and season to taste with salt and pepper; toss to coat evenly.
- Pour sweet potato mixture onto prepared baking sheet and spread into a single layer. Sprinkle bacon over the top. Bake 40 to 45 minutes, stirring once halfway through cooking time, until vegetables are tender and have some crispy edges.
- When hash is ready to serve, heat a skillet over medium heat until hot. Add olive oil and tilt to coat pan. When the oil shimmers, carefully add the eggs. Fry eggs to desired doneness.
- Divide sweet potato hash between four plates. Top each with a fried egg. Serve.
Video
Notes
- Using a food processor fitted with a slicing disc to slice the Brussels sprouts and even the mushrooms makes quick work of it!
- If you're lucky enough to have leftovers, reheat them by crisping them up in a non-stick skillet with a bit of olive oil!
Nutrition
Calories: 465kcal | Carbohydrates: 43g | Protein: 15g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 178mg | Sodium: 323mg | Potassium: 1150mg | Fiber: 8g | Sugar: 10g | Vitamin A: 24965IU | Vitamin C: 66.7mg | Calcium: 110mg | Iron: 3.3mg
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