Sweet Potato Hash with Eggs

Sweet Potato Hash with Eggs
Serves 3
This simple sweet potato hash with asparagus, onions, and eggs will become a fast favorite. It’s suitable for large brunches or to enjoy as a weeknight dinner.
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Ingredients
  1. 2-3 tbsp extra virgin olive oil
  2. 1 small yellow onion
  3. 2 medium sweet potatoes
  4. 1/2 bunch of asparagus
  5. 3-4 eggs
  6. Salt and freshly ground pepper, to taste
  7. Fresh parsley, optional
Instructions
  1. Dice the onion. Peel and dice the sweet potatoes. Trim the ends off the asparagus and cut into 1-inch pieces.
  2. Heat one tablespoon of olive oil in a large skillet over medium-low heat. Add the onion, sprinkle with salt, and sauté for 5-6 minutes to slightly caramelize.
  3. Turn the heat up to medium and stir in the sweet potatoes. Add one more tablespoon of olive oil and sprinkle with salt and pepper. Cover and cook, stirring occasionally, for 7-8 minutes.
  4. Add the asparagus and cook, covered, for 4-5 minutes, stirring regularly. Add more olive oil if necessary. The asparagus should become barely fork-tender and the potatoes should start to soften.
  5. Make three or four small wells in the sweet potato mixture. Carefully crack the eggs into the wells and cover the skillet. Cook for an additional 5-6 minutes or until the egg whites are set, checking often. Serve immediately, topped with fresh parsley for garnish if desired.
Notes
  1. If you do not have asparagus, no problem–add more of the other ingredients, or use zucchini, or bell peppers.
  2. Want more protein? Add some crumbled sausage to the skillet. Or serve with a side of bacon.
Adapted from The District Table
Rosemary Farm http://www.rosemaryfarm.com/
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