How to Make Sweet Potato Hash with Eggs
Step #1: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). On weekends, I mainly rotated between Sweet Potato Power Bowls, Eggs in Purgatory, Savory Dutch Babies, and Huevos Motuleños. On weekdays, I’d stick to Homemade Granola and Jazzed-up Oatmeal. Right, so I think I need to reclaim my mornings, starting with breakfast. Step #2: Heat the oil in a 10″ cast-iron skillet (or other oven safe pan) over medium heat. Once the oil is shimmering, add the sweet potatoes and spread them out into a single layer. Allow to cook until browned on the bottom, about 3 to 4 minutes. Add the onion, bell peppers, salt, and pepper. Continue cooking, turning the contents of the pan as they brown, until the sweet potato is fork-tender, about 8 to 10 minutes. Step #3: Meanwhile, begin preparing any garnishes or toppings you plan to use (dice the avocado, crumble the cotija, halve the tomatoes, etc.). Step #4: Once the sweet potatoes are tender, turn off the heat and make four small holes in the hash; crack one egg into each hole and season with salt and pepper. Carefully transfer the skillet to the preheated oven; bake for 5 to 10 minutes, until the eggs are cooked to your liking. Step #5: Finish preparing any toppings while the hash is in the oven; carefully remove the skillet from the oven once the eggs are done. Garnish with your toppings of choice and serve at once. To reheat, place the hash in a skillet over medium heat until heated through, which helps maintain some crispness. Alternatively, you can reheat it in a microwave, but this might soften the texture of the potatoes.
