Sweet Potato Breakfast Hash (with bacon and eggs)
Servings: 2 servings
Ingredients
- 1 medium/large sweet potato 1 lb (450g)
- 1/2 red bell pepper
- 1/2 red onion
- 8 slices bacon
- 2 tablespoons olive oil
- 2 twigs rosemary
- 1/2 tablespoon garlic powder
- 1 teaspoon paprika
- 4 eggs
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the ingredients: Peel the sweet potato. Cut the sweet potato, bell pepper, and bacon into 1/2-inch (1.3 cm) cubes. Cut the onion into 1/4-inch (5mm) slices. Finely chop rosemary. Combine olive oil with garlic powder and paprika.
- Place all the vegetables and bacon on a large baking sheet. Toss with olive oil and spices until well-coated. Season with salt and pepper. Make sure the bacon pieces are not clumped.
- Bake for 18 minutes.
- Take the baking sheet out of the oven. Stir all the vegetables. Make 4 wells between the vegetables, crack the eggs into wells. Season the eggs with salt and pepper.
- Put the baking sheet back in the oven and bake for 4 minutes or until the egg whites are set but the egg yolks still runny. Transfer the vegetables and eggs to plates.
- Enjoy!
Notes
- The baking time may vary depending on the oven. Keep an eye on the eggs, they can get overcooked pretty quickly.
- Instead of sweet potatoes, butternut squash would also work.
- You can also prepare this dish on the stovetop. The instructions can be found in the body of the post.
- Calories = 1 serving (1/2 of the recipe). This is only an estimate! (some of the fat stays on the baking sheet so this dish has probably fewer calories than calculated).
Nutrition
Calories: 618kcal