I’m on a roll with these breakfast items. Well really, I’m just super into sweet potatoes lately.
And I’m also into food that tastes even better the next day.
Since John and I have later nights Monday through Thursday, we typically sit down to eat together around 8:30 PM. I typically get home around 7:45/8. So, yeah, I’m not making anything fancy. Typically, I cook a lot on Saturday and Sunday, and one or two mornings a week, I prepare ingredients in the morning to cook at night. These are no frills meals.
BUT! I love when I heat something up, and there is so much flavor and depth to it. That is this hash.
It comes together quickly by first sautéing some peppers and onions. Then you add some shredded sweet potatoes and seasonings.
You know what drives me crrrrrazzzzy?? (I’m a very particular person.) Little pieces of food flying everywhere when you’re prepping them. Enter: grating vegetables and chopping cauliflower. (I honestly avoid making cauliflower sometimes, because those little white bits end up everywhere.) Needless to say, I used a food processor to shred them. But feel free to use those muscles and grate them with a hand grater and you’ll probably do a better job of avoid flying pieces of vegetables everywhere.
Then you just cover the skillet and let it cook for a few minutes. At this point, you have two options, finish cooking it until the sweet potatoes are soft, and eat it just like that or save for later on in the week to make with or without the eggs. BUT! If you decide to make the baked eggs (which I highly recommend!), then the sweet potatoes don’t have to taste completely done. They should be kind of al dente-like. Then you make some wells with the back of a spoon, and crack an eggs in each well. I did 4 eggs, but you can make however many you want.
Then you just pop that in the oven. In a matter of 15-25 minutes, depending on your egg yolk preference, they’re done! Choose something good to dip into the egg yolk if you prefer it running. Oh, like some good crusty bread (because you’re not having enough carbs with the sweet potatoes, duh!) Don’t forget to sprinkle with some green onions or cilantro. And enjoy!
- 2 medium sweet potatoes, shredded coarsely
- 1-2 tablespoon ghee or olive oil
- 1 medium onion, thinly sliced
- 1 medium yellow pepper, thinly sliced
- 1 medium red pepper, thinly sliced
- 1 tablespoon cumin
- 2-3 teaspoons chili powder, depending on your preference
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼-1/2 cup vegetable or chicken stock
- 4 eggs, optional
- Green onions or cilantro, for garnish
- Preheat the oven to 400 degrees (if you’re making the baked eggs)
- Using a food processor with a large grating attachment, shred 2 sweet potatoes. Set aside
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, for 2-3 minutes until translucent.
- Add the peppers and cook for an additional 2-3 minutes, until the peppers begin to soften.
- Add the sweet potatoes, ¼ cup stock, and spices. Stir to combine.
- Cover with a lid and let cook for 3-5 minutes, stirring occasionally and adding an additional ¼ cup stock, depending on how much liquid is being absorbed from the vegetables. You want to avoid sticking of the vegetables to the bottom of the pan. (If you’re going to eat it without baking the eggs, then continue to cook until the sweet potato and peppers are tender.)
- Adjust salt/pepper to taste.
- Scoop the mixture into a 2-3 quart baking dish. I used a 2.5 qt dish. (If you’re making this dish ahead of time, then just let it cool, cover, and refrigerate until you’re ready to bake it later in the week or the next day.)
- Create wells using the back of a spoon, and crack an egg into each well.
- Bake at 400 degrees for 15-25 minutes until the egg white is no longer translucent and egg yolk is cooked to your liking. (There is a large range due to the desired doneness of the yolk as well as the depth of your baking dish. Mine took 21 minutes for runny yolks.)