Every time I see a picture of sweet potato hash my mouth waters. So, this morning, after the family slept in super late, it felt like a brunch day.
I found a couple of sweet potatoes, a purple onion, some eggs and yes! We have a meal.
Now, for your delicious brunch…
Turn your oven to 450 degrees. Dice your purple onion and 2 sweet potatoes. Keep the peel on the potatoes and dice to about 1/2 inch cubes.
Toss your potatoes with a drizzle of olive oil, 1 1/2 teaspoons of Smoked Paprika and a few shakes of salt and fresh ground pepper.
Lay some parchment paper on a rimmed cookie sheet and spread the potatoes in a single layer on the pan. When the oven is ready, pop them in. Cook for 25 minutes.
Meanwhile, heat 1 teaspoon of coconut oil in a cast-iron skillet on medium heat. Cook your onions until caramelized. Stirring frequently or they’ll burn easily. This takes about 20 or so minutes. Add a little salt and pepper.
Until it looks like this… Then take off the heat.
Now, when you’re potatoes are ready, toss them with your onions in the pan.
Here’s my favorite. Something about an egg on top makes anything better!
Crack 3-4 eggs on top of your hash. Tip–crack each egg individually into a small bowl and gently slide the egg onto the hash. Just in case you break a yoke when you crack your egg.
Turn your oven down to 425 and stick your skillet in the oven. Cook for 10 minutes for over easy eggs (the only way if you ask me) or up to 20 minutes for firmer.
Num!!! I regretted not putting more eggs in the pan. I mean gosh doesn’t this look awesome? This was SUPER yummy. A real weekend treat since we don’t usually eat large breakfasts around here.
Hope you enjoy!
xo-Megan
Pin this for brunch this weekend!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
|
- 2 sweet potatoes diced to 1/2 inch cubes
- 1 purple onion diced
- 1.5 teaspoons smoked paprika
- 1 teaspoon coconut oil
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Ingredients
|
- Heat the oven to 450 degrees. Toss potatoes with olive oil, paprika and salt and pepper in a large bowl. Spread on a rimmed cookie sheet covered with parchment paper and roast in oven for 25 minutes. Meanwhile, saute onion with coconut oil in a cast iron skillet until caramelized for 15-20 minutes. Take off heat. Mix cooked potatoes with onions in cast iron skillet. Crack eggs on top. Sprinkle salt and fresh ground pepper to taste. Turn oven down to 425 and cook the hash 10 minutes for over easy eggs or up to 20 minutes for firmer eggs. Enjoy!
