How To Make Sweet Potato Hash, Eggs & Smashed Avo
Breakfast bowls are really convenient because all you have to do is literally toss together the ingredients in a bowl, and you’ve got yourself a hearty breakfast. You might have already seen the trendy bowls of quinoa seeds with fruits and nuts around social media. But did you know that you can have savory renditions of this morning meal, too? There are also vegetable and burrito bowls, after all. You’ll find them all in this collection of breakfast bowl recipes!
Serves:
Ingredients
- 2 large sweet potatoes, peeled and grated
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 eggs
- 2 avocados
- Juice of 1 lemon
- 1/4 cup chopped fresh cilantro
Instructions
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Preheat oven to 400°F (200°C).
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In a large skillet, heat olive oil over medium heat. Add the diced bell pepper, onion, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
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Add the grated sweet potatoes, paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until the sweet potatoes are crispy and golden brown, about 10-12 minutes.
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While the sweet potatoes are cooking, prepare the smashed avocado. In a bowl, mash the avocados with a fork until smooth. Add lemon juice, salt, and pepper to taste. Mix well.
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Once the sweet potatoes are ready, create four small wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
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Transfer the skillet to the preheated oven and bake for about 8-10 minutes or until the eggs are cooked to your liking.
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Remove from the oven and sprinkle the chopped cilantro over the sweet potato hash and eggs.
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Serve the Sweet Potato Hash, Eggs & Smashed Avo hot with a side of toast or fresh fruit.
Nutrition
- Calories : 330kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Cholesterol : 186mg
- Sodium : 312mg
- Total Carbohydrates : 34g
- Dietary Fiber : 12g
- Sugar : 6g
- Protein : 9g
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