Get ready to transform your morning routine with a mouthwatering dish that will make your taste buds dance and your Instagram followers drool! This Sweet Potato Hash with Poached Eggs isn't just a meal—it's a culinary adventure that combines hearty, caramelized sweet potatoes with perfectly runny poached eggs, creating a breakfast masterpiece that's both nutritious and incredibly satisfying. Whether you're a busy professional, a weekend brunch enthusiast, or someone looking to elevate their breakfast game, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 red bell pepper, diced
- 1/2 onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Dice the sweet potatoes, red bell pepper, and onion into uniform pieces to ensure even cooking.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 2-3 minutes until it becomes translucent.
- Add the diced sweet potatoes to the skillet. Season with salt and pepper to taste. Stir well to coat the sweet potatoes in the oil and onion mixture.
- Cover the skillet with a lid and cook the sweet potatoes for about 10-12 minutes, stirring occasionally. This will allow them to soften and begin to caramelize.
- After 10-12 minutes, add the diced red bell pepper to the skillet. Stir to combine and cook for an additional 5 minutes, or until the sweet potatoes are tender and the bell pepper is slightly softened.
- While the hash is cooking, bring a medium pot of water to a gentle simmer over medium heat. You can add a splash of vinegar to help the eggs hold their shape while poaching.
- Crack each egg into a small bowl or ramekin. Once the water is simmering, gently slide each egg into the water, one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- Once the eggs are poached, use a slotted spoon to carefully remove them from the water and drain any excess water.
- To serve, divide the sweet potato hash among four plates. Top each serving with a poached egg and garnish with freshly chopped parsley.
- Enjoy your delicious Sweet Potato Hash with Poached Eggs!
Tips
- Uniform Cutting: Dice your sweet potatoes, bell peppers, and onions into similar-sized pieces to ensure even cooking and consistent texture.
- Oil Temperature: Use medium heat when sautéing to prevent burning and allow ingredients to caramelize naturally.
- Poaching Perfection: Add a splash of vinegar to your simmering water to help egg whites coagulate more quickly and maintain a neat shape.
- Fresh is Best: Use fresh eggs for poaching, as they hold their shape better in the water.
- Seasoning Secrets: Don't be shy with salt and pepper—they bring out the natural sweetness of the sweet potatoes.
- Garnish Game: Fresh parsley adds a bright, fresh note that elevates the entire dish.
- Meal Prep Hack: You can prepare the hash in advance and quickly poach eggs when ready to serve for a quick, impressive breakfast.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 190mg
