Description
Roasted Sweet potato hash with Brussels sprouts and a fried egg is a healthy and satisfying weekend breakfast that also works great for dinner. Well balanced and nutrition packed this recipe will keep you full until the next meal.
Ingredients
Units
Scale
- Sweet potato hash
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon salt
- 2 sweet potatoes, peeled and cubed in 1 inch pieces
- 1 pound Brussels sprouts. ends trimmed, and cut in half
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Eggs
- 1 tablespoon butter, olive oil, or avocado oil
- 2 to 4 eggs
- salt and pepper
- Optional: 1 green onion, chopped (for garnish)
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Chop the veggies as instructed above.
- Roast the veggies: Add the veggies to an extra large rimmed baking sheet. Add the oil and salt, toss until everything is well coated. Spread the veggies out in an even layer, making sure to place the Brussels sprouts cut side down. Roast for 20 minutes, or until the sweet potatoes and Brussels sprouts are almost fork tender.
- Add the spices: Once the veggies are almost done roasting add the chili powder and smoked paprika to the pan and toss the veggies until the spices are well coated. If everything seems dry add a little more oil. Roast for another 3 to 5 minutes, or until the spices become fragrant.
- Fry the eggs: 7 minutes before the veggies are done cooking heat a nonstick skillet over medium heat. Melt the butter or heat up the oil. Crack the eggs into the pan and fry for 4 to 5 minutes, or until the whites are set and the yolks are still slightly runny. OR cook a little longer for a less runny egg.
- Finish: transfer the roasted veggies to plates and top with 1 to 2 eggs. Sprinkle the eggs with salt and pepper and sprinkle the green onion on top for garnish. Enjoy immediately.
Notes
Leftovers: If you have any of the veggies leftover you can save them and reheat them and cook a fresh egg for another meal.
