Sweet Potato Breakfast Hash with Poached Eggs

1Ingredients

• 2 largeSweet potatoes
• 1 mediumYellow onion
• 1 mediumRed bell pepper
• 2 clovesGarlic cloves
• 2 tablespoonsOlive oil
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 4 eggsLarge eggs
• 1 tablespoonWhite vinegar
• 2 tablespoonsFresh parsley or chives

2Instructions

1. 1

   Peel and dice the sweet potatoes into 1/2-inch cubes. Dice the yellow onion and red bell pepper (if using). Mince the garlic cloves.

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2. 2

   Heat olive oil in a large non-stick skillet over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, for 9 minutes until they begin to soften and lightly brown.

   ⏱ 9 min
3. 3

   Add the diced yellow onion and red bell pepper to the skillet. Continue to cook for another 6 minutes, stirring periodically, until the onion is translucent and the bell pepper has softened.

   ⏱ 6 min
4. 4

   Stir in the minced garlic, salt, and black pepper. Cook for 1 minute more, until fragrant, being careful not to burn the garlic. Reduce heat to medium-low, cover, and let the hash cook for an additional 6 minutes, or until the sweet potatoes are tender, stirring once.

   ⏱ 7 min
5. 5

   While the hash finishes cooking, prepare the poached eggs. Fill a medium saucepan with about 3-4 inches of water and bring to a gentle simmer over medium heat. Add the white vinegar. Carefully crack each egg into a small bowl or ramekin.

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6. 6

   Gently slide each egg from its bowl into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs from the water and drain any excess water.

   ⏱ 4 min
7. 7

   Divide the sweet potato hash evenly among four plates. Top each serving with a freshly poached egg. Garnish with chopped fresh parsley or chives, if desired. Serve immediately.

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