American · Breakfast

30m total · 10m prep · 20m cook

Gluten-Free

Ingredients

• sweet potatoes2
• olive oil2 tbsp
• yellow onion1
• bell pepper1
• smoked paprika1 tsp
• salt1 tsp
• black pepper½ tsp
• eggs4
• parsley2 tbsp

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Steps

1. 1

   Heat the oil in a large skillet over medium heat. Add the diced sweet potatoes, cover, and cook, stirring occasionally.

   Timer 10 min

2. 2

   Add the onion and pepper. Season with paprika, salt, and pepper, and cook uncovered until the potatoes are tender and browned.

   Timer 9 min

3. 3

   Make four small wells in the hash and crack an egg into each. Cover and cook until the whites are set.

   Timer 5 min

4. 4

   Finish with parsley and serve straight from the pan.

A skillet breakfast that also works for dinner. Dice the sweet potato evenly and small — it's the difference between tender and undercooked in the same pan.

Gluten-Free · ~$7