Breakfast Rebooted: Sweet Potato Hash With Eggs

A breakfast classic gets a healthy reboot. This quick, flavorful recipe from Clean Eating brightens up traditional hash by using sweet potatoes, then tops each serving with a perfectly cooked sunny-side up egg.



Ingredients for servings

  • 2 sliced all-natural turkey bacon chopped certified gluten-free if necessary

  • 0.33333333333 cup chopped onion

  • 1 medium sweet potato peeled and shredded (about 2 cups shredded)

  • Salt and pepper to taste

  • 0.25 cup chopped cilantro

  • 2 large eggs

Directions

  • Mist a large nonstick skillet with cooking spray, and heat on medium-high. To skillet, add bacon and onion. Sauté for 4 minutes, until onion is translucent. Add sweet potato, salt and pepper, and sauté, about 7–8 minutes, until potato is cooked through. Stir in cilantro; divide between two plates.

  • Reduce heat to medium, and mist the same skillet with cooking spray. Crack eggs onto separate sides of the skillet and cook until set (or flip for over-easy eggs). Place one egg over each serving of hash. Sprinkle with additional pepper, to taste.

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