How To Make Sweet Potato & Sprout Hash with Poached Eggs
Conjour a culinary hash with just chopped up meat, potatoes, and fried onions. Our recipe guarantees a fool-proof taste you’ll love. No need to fret, your favorite side dishes are all here in your hash recipes.
Serves:
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 lb Brussels sprouts, trimmed and quartered
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 4 eggs
- Fresh parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the sweet potatoes, Brussels sprouts, red onion, garlic, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.
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Spread the vegetable mixture onto a baking sheet and bake for 20-25 minutes, or until the sweet potatoes are tender and slightly browned.
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While the vegetables are roasting, bring a pot of water to a simmer and add 1 tbsp of vinegar.
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Crack each egg into a separate small bowl or ramekin.
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Create a gentle whirlpool in the simmering water, then carefully slide in each egg.
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Poach the eggs for 3-4 minutes for a soft poach, or longer for a firmer yolk.
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Using a slotted spoon, carefully remove each poached egg from the water and set aside on a plate lined with paper towels.
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Divide the sweet potato and Brussels sprout hash among 4 plates and top each with a poached egg.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 305kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 341mg
- Total Carbohydrates : 50g
- Dietary Fiber : 11g
- Sugar : 10g
- Protein : 11g
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