Sweet Potato Hash With Eggs
An easy, flavourful sweet potato hash with eggs, tomatoes and feta cheese breakfast, brunch or lunch recipe. Family friendly and a crowd pleaser.
Equipment
- 1 Non-stick pan
- 1 Vegetable peeler
- 1 Vegetable chopper
- 1 Wooden spoon
Ingredients
- 4 small Sweet potatoes
- 8 medium Eggs
- 2 tbsp Olive oil
- 4 small Vine ripened tomatoes (optional)
- 80 grams Feta cheese (optional)
Herbs, spices, salt
- 3 tsp Ground cumin
- 2 tsp Cayenne pepper
- 2 tsp Dried garlic
- 2 tsp Dried ginger
- 2 tsp Himalayan pink salt
Instructions
- Peel the sweet potatoes, cut them in half and then chop them using the vegetable chopper. If cutting by hand using a knife, ensure they're cubed evenly/
- Heat your pan with olive oil over a medium heat then add in your herbs, spices and salt. Allow to cook for a minute.
- Add in your cubed potatoes and ensure that the oil, herbs, spices and salt evenly coat the sweet potatoes. Cook and stir until the oil is fully absorbed (approx. 10 mins). Then add in water and place the lid on top for 5 mins.
- Stir the potatoes using your wooden spoon for another 5 mins, add a little more water and then place the lid on top again for another 5 mins. Check one cube to see it has fully cooked through - it should be easy to cut into using a knife.
- Remove the sweet potato hash into a plate and in the same pan, crack open our eggs and fry until they're done to your preference.
- Plate up up the eggs and sweet potato hash and serve with optional tomatoes and feta cheese. Enjoy!
Notes
- Use a non-stick pan and water otherwise, the sweet potato can stick to the pan and become a mess.
- You can omit oil from the recipe entirely, using water in its place. However, the sweet potato hash will lose some of the flavour profile that this recipe achieves.
- Chop the potatoes evenly that way, they’ll cook evenly too. See my reference above to the vegetable chopper - such a neat kitchen hack!