Savory Sweet Potato Breakfast Hash with Creamy Avocado
A savory sweet potato breakfast hash topped with creamy avocado and eggs, perfect for a nutritious start to your day.
Ingredients
- 2 medium sweet potatoes peeled and cut into small cubes
- 1 tablespoon extra-virgin olive oil
- 1 small red onion finely chopped
- 1 each bell pepper chopped into bite-sized pieces
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- sea salt and freshly cracked black pepper to taste
- 4 large eggs
- 1 ripe avocado sliced into wedges
- fresh cilantro leaves for garnish
- hot sauce for drizzling (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook for 10-12 minutes until softened.
- Add red onion and bell pepper, sauté for 5-7 minutes until onion is translucent.
- Stir in garlic, smoked paprika, cumin, salt, and pepper; cook for 2-3 minutes.
- Create wells in the mixture and crack an egg into each well.
- Cover skillet and cook for 5-7 minutes until eggs are done to your liking.
- Transfer hash to plates, top with avocado, cilantro, and hot sauce if desired.
- Serve warm and enjoy your hearty breakfast.
Notes
Serve warm for the best flavor and texture.