Hash Brown Sweet Potatoes with Fried Eggs


Ingredients:

1/4 cup extra-virgin olive oil

1 1/2 pounds (about 3 medium) sweet potatoes, ends trimmed, scrubbed and

cubed (about 3/4-inches)

1 small or 1/2 medium red onion, large diced

2 medium bell peppers, one red and one green, large diced

1 teaspoon + 1/8 teaspoon sea salt, divided

1/4 teaspoon fennel seeds (optional)

Pinch of cayenne pepper or smoked paprika

1 tablespoon avocado oil or butter

4 large eggs*

2 tablespoons chopped fresh chives or thinly sliced scallion greens

 

Instructions:

1. In an extra-large, deep stick-resistant skillet or wok, heat the olive oil over medium-high. Add

the sweet potatoes and onion and cook while stirring occasionally until lightly caramelized

(browned), about 8 minutes. Add the bell peppers and cook while stirring until potatoes are

fork tender and peppers are caramelized, about 6 minutes. Season with 1 teaspoon of salt, the

fennel seeds (if using), and cayenne and reduce heat to low.

 

2. Meanwhile, heat the avocado oil in a large stick-resistant skillet or griddle over medium-

high. Fry the eggs about 2 minutes or until desired doneness. Sprinkle with the remaining 1/8

teaspoon salt.

 

3. Transfer the hash browns to a serving platter, top with the eggs, sprinkle with chives, and

serve. *For more protein, double the eggs and/or serve with turkey sausage or plant- based

patties.

 
Serves: 4
 
Protein:  9g
 
Calories: 360