Skillet Eggs with Sweet Potato Hash Browns
Skillet Eggs with Sweet Potato Hash Browns
Your brain needs nutrient dense foods to keep it healthy. Try this dish for breakfast or dinner.
Servings: 2 People
Ingredients
- 2 sweet potatoes or yams peeled and diced small
- ¼ cup extra-virgin olive oil plus one teaspoon
- ¾ cup diced red bell pepper
- ¾ cup diced green bell pepper
- ½ cup red or white onion
- 2 tsp garlic minced
- 1 tsp jalapeno pepper minced, seeds removed
- ½ tsp sea salt
- 1 tsp oregano fresh chopped or ¼ tsp dried
- ½ tsp black pepper
- Pinch of paprika
- 4 eggs preferably omega-3
- 1 bag leafy greens like spinach, kale or swiss chard
Instructions
- In a large pot, bring water and salt to a boil. Add sweet potatoes or yams. Cook for 3 minutes or until slightly tender. Drain water and set aside.
- Heat ¼ cup of olive oil in a large skillet over medium heat. Add the peppers, onion, garlic, jalapeno pepper and salt. Saute for 10 minutes until vegetables are soft and slightly brown.
- Heat the remaining olive oil in a large, nonstick skillet over medium heat. Gently crack eggs in skillet, one at a time. Cook until the whites are set. Gently turn eggs over and cook for about 2 more minutes.
- Spoon sweet potato hash on plates. Top with 2 eggs. Serves 2.
- Sauté greens in a large skillet with a teaspoon of olive oil. Add to plate.
Notes
Recipe adapted from our Cleveland Clinic Health Essentials Team: https://health.clevelandclinic.org/recipe-sweet-potato-hash-with-eggs/
