This sweet potato breakfast hash is easy like Sunday morning. With eggs and lots of veggies, this is a deliciously healthy weekend brunch!
My favorite weekend breakfasts always include eggs. They are so healthy, and I love the flavor and texture of a runny yolk! Here are just some health benefits of eggs:
Eggs are nutrient dense. They contain high levels of vitamin D and B, as well as a range of other beneficial nutrients and minerals.
They contain lots of high quality protein. This is beneficial, because it helps the body to strengthen and repair itself. The high protein content also helps eggs to keep you fuller longer. This is important because it can help in weight management.
Eggs even increase levels of "good" cholesterol, or HDL cholesterol, in the body. This is extremely beneficial, because higher HDL cholesterol help to reduce the risk of heart disease.
Omega-3 fatty acids are extremely beneficial to your health, and eggs are one of the best sources of them aside from fish!
Enjoy all of these health benefits and more by preparing eggs for your next weekend brunch!
How to Make the Best Sweet Potato Breakfast Hash
While the full recipe details are available below, here are some tips to make the most delicious breakfast hash!
First, you need to soften the onions in a large non-stick skillet that has a lid. I recommend using a deep skillet, since we will be adding lots of ingredients into this hash! My favorite non-stick skillet to use is this one.
Next, add the sweet potato (or yam), and cook until it is fork-tender. Then you need to add the rest of the veggies and black beans to the skillet.
Once the rest of the veggies are cooked through, you will make a well for each egg you plan to cook. Then, you add the eggs to the skillet in each well. If you are making this meal for multiple people, I recommend cracking the eggs into small dishes in advance. This is important because it makes the process of adding the eggs to the skillet faster. This helps you to have your eggs cook evenly in the skillet. Once you have added the eggs to the skillet, cover with the lid and cook for five to ten minutes, until cooked to your desired yolk consistency.
Finally, scoop two baked eggs and the sweet potato hash into a bowl for each person. Top with chives and green onion, and enjoy!
1 cup green bell pepper, diced (approximately 1 medium pepper)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp red pepper flakes
1 + 1/2 cups mushrooms, sliced
398 ml canned black beans, drained and rinsed (1 can)
10 large eggs
chives, sliced, for serving
green onion, sliced, for serving
Heat a large non-stick skillet over medium heat. Add oil and onions, and sauté until onions are softened, approximately 2-3 minutes. Add the sweet potato and garlic and cook until the sweet potato is fork-tender, approximately 5-8 minutes.
Add green pepper, ground cumin, chili powder, and red pepper flakes. Cook, stirring often, until the pepper is tender, approximately 2-3 minutes. Add the mushrooms and black beans and cook for another 2 minutes.
Create a well for each egg you will be serving. Reduce heat to medium-low and add the eggs to each well. Cover and cook 5-10 minutes, until the yolk has reached your desired consistency.
Scoop two eggs and the sweet potato hash into a bowl. Top with sliced chives and green onions and serve.
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