Looking for a sweet and savory way to start your day? This sweet potato breakfast hash is just the ticket! Packed with healthy ingredients like sweet potatoes, eggs, and kale, it's sure to give you the energy you need to tackle your day. And it's easy to make ahead of time, so you can enjoy it all week long.
Most popular health foods around
There's something about sweet potatoes that just scream "healthy." Maybe it's their vibrant color, or their status as a superfood. Whatever the reason, sweet potatoes are one of the most popular health foods around. And for good reason! Sweet potatoes are packed with vitamins and minerals, making them a great choice for breakfast, lunch, or dinner.
A flavorful and filling dish
One of my favorite ways to enjoy sweet potatoes is in a sweet potato breakfast hash. This dish is made by sauteeing sweet potatoes, onions, and Brussels sprouts in a bit of olive oil. The result is a flavorful and filling dish that's perfect for starting your day. Plus, it's easy to make and can be easily customized to your liking. So if you're looking for a healthy and delicious way to start your day, try sweet potato breakfast hash!
Ingredients
Ingredients:
2 large sweet potatoes, peeled and cut into chunks
1 lb. small purple potatoes, cut in half
8 oz. Brussels sprouts, cut in half1 large red onion, roughly chopped
3-4 cloves fresh garlic, minced1 t. onion powder
3 T. extra virgin olive oil
Sea salt and black pepper, to taste6 large eggs
Directions
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® mat. If using the former option then make sure you lightly spray it before placing both types of surface together so that there is no stickiness when transferring from one material into another later. Set aside
- Place the sweet potatoes, purple regulars and Brussels sprouts in a large mixing bowl. Add red onion pieces along with garlic cloves for added flavor before tossing them all together so everything gets evenly coated from top to bottom! Once thoroughly mixed throughly season this vegetable salad wit olive oil at least one generous pinch salt & pepper - to taste
- Roast the sweet potato mixture on a single layer of prepared sheet pans in preheated oven for 8-10 minutes, stirring vegetables every other minute. Continue cooking until tender another 8 to 10 more minutes (or until desired doneness), taking care not overcooking!
- Remove your sheet pan and position it in front of you. Make sure that there are six evenly spaced openings among all of these veggies! Carefully pour an egg into each opening with plenty salt & pepper if desired before return pan to the oven.
- Bake for 6-8 minutes, or until the egg whites are set and yolks reach your desired level of doneness. Remove sheet pan from oven then garnish with crushed kale chips or dried herbs if you want them! Serve immediately while hot alongside some delicious roasted vegetables to make this meal complete
