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.