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Sweet Potato Hash with Eggs

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
2 servings
Breakfast U.S.
Sweet Potato Hash with Eggs
Ingredients
  • 2 tablespoons olive oil
  • 1 large sweet potato, peeled and cut into 1/4-inch cubes
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 4 eggs
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 avocado, sliced
Instructions
1
Heat 2 tablespoons of olive oil in a skillet over medium heat, allowing the oil to warm up and become suitable for cooking.
2
Next, add the diced potatoes to the skillet and let them cook in the warm oil for approximately 5 minutes, or until they start to soften and become tender.
3
Now, add the sliced onion and minced garlic to the skillet, stirring constantly as they cook. Continue cooking until the onions release their moisture and begin to develop a rich, caramelized flavor.
4
Add a pinch of smoky heat with the chipotle chile powder, along with some ground cumin and coriander for added depth. Season with salt and pepper to taste, stirring well to combine all the flavors.
5
Transfer the cooked potato mixture to a serving bowl and cover it with a plate or lid to retain the heat and keep everything warm.
6
In a separate skillet, pour 2 tablespoons of olive oil over medium heat once again.
7
Gently crack the eggs into the heated oil, allowing them to cook until they start to turn opaque and firm up. Flip them over and continue cooking for another minute or two, until the whites are fully set and there's no clear white remaining.
8
Remove the cooked eggs from the skillet and place them on top of the warm potato mixture.
9
Finish off the dish by sprinkling some fresh cilantro, crumbled feta cheese, and diced avocado on top.