Sweet Potato Breakfast Hash Recipes
ONE-PAN SWEET POTATO BREAKFAST HASH RECIPE BY TASTY
Here's what you need: sweet potato, olive oil, red onion, garlic, bell peppers, jalapeño, green onions, fresh rosemary, eggs
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 9
Steps:
- Dice the sweet potato
- Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
- While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
- Dice and seed the bell peppers and add to the skillet.
- Dice the jalapeño, if using, and add.
- Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
- Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
- Breakfast is served!
- Enjoy!
Nutrition Facts : Calories 213 calories, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 9 grams
SWEET POTATO CHICKEN BREAKFAST HASH
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the sweet potatoes to a wide mug or small bowl with 1 tablespoon water and microwave until tender, 2 to 5 minutes. Stir in the chicken, paprika and salt and pepper to taste. Microwave until warmed, about 1 minute. Carefully crack the egg on top. Sprinkle a little water on top of the egg and microwave until the egg white is solid but the yolk is still runny, 30 seconds to 1 minute. Serve immediately with toppings of your choice.
Nutrition Facts : Calories 261 calorie, Fat 9 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams
SWEET POTATO HASH
Provided by Patrick and Gina Neely : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
- Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
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- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add onion and pepper and cook, stirring often until the onion just begins to brown, about 4 to 5 minutes. Add sweet potatoes and cook, stirring often, until the sweet potatoes are browned in a few places, about 6 minutes.
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