Ingredients
sweet potatoes, scrubbed and diced into 1/2-inch cubes |
1 pound
|
red or yellow onion, diced |
1/2 cup
|
red bell pepper. diced |
1
|
green bell pepper, diced |
1
|
extra-virgin olive oil, divided |
1 Tbsp + 2 tsp
|
smoked paprika |
1/2 tsp
|
garlic powder |
1/4 tsp
|
ground cayenne pepper |
1/8 tsp
|
kosher salt, divided |
1/2 tsp
|
cracked black pepper |
1/4 tsp
|
red wine vinegar |
1 Tbsp
|
large eggs |
4
|
chopped fresh chives |
2 Tbsp
|
Directions
- PREHEAT the oven to 425°F and PLACE a rimmed baking sheet in the oven while it preheats.
- ADD sweet potato, onion, red bell pepper, green bell pepper, 1 tablespoon oil, paprika, garlic powder, cayenne, ¼ teaspoon salt, and black pepper to a large bowl and STIR to combine.
- REMOVE baking sheet from the oven and COAT with remaining 2 teaspoons of oil. USE a wooden spoon or spatula to spread potatoes and vegetables out evenly onto the baking sheet. BAKE, stirring occasionally during cooking time, until sweet potatoes are fork-tender, about 18 to 20 minutes.
- MOVE vegetables away from the sides, toward the center of the baking sheet (to create a mound for adding the eggs). USE the back of a spoon to CREATE 4 wells in hash. CRACK one egg into each well. SEASON with salt and pepper. BAKE until whites are set and yolk is jammy, about 8-10 minutes.
- DRIZZLE vinegar over everything and GARNISH with chopped chives just before serving.
Note:
- Be sure to keep potatoes to a ½-inch size so that they cook evenly and quickly.
- Cracking the egg into a bowl first makes it easy to remove any rogue eggshell that may end up in the egg when it’s cracked.
- The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving: 1/4 of Recipe
Calories |
244
|
Total Fat |
10.7 g
|
Saturated Fat |
2.4 g
|
Trans Fat |
0 g
|
Polyunsaturated Fat |
1.6 g
|
Monounsaturated Fat |
6 g
|
Cholesterol |
186 mg
|
Sodium |
377 mg
|
Total Carbohydrates |
29 g
|
Fiber |
5 g
|
Sugars |
8 g
|
Added Sugars |
0 g
|
Protein |
9 g
|