Serves 2
Sweet Potato Breakfast Hash
- 2 T. olive oil
- 1 T. butter
- 2 small sweet potatoes, shredded (about 2 1/2 c.)
- 2-3 T. finely diced onion
- 4 eggs
- 1 avocado, peeled and cubed
- a handful of fresh cilantro, roughly chopped
- salt & pepper
- sriracha, optional
– Heat oven to 400°. Heat the olive oil & butter in a 12″ oven-proof skillet (cast iron recommended) over medium-high heat. Once the skillet is really hot and the butter & oil is sizzling, add the sweet potato and onion in a thin layer covering the entire bottom of the skillet, pressing down to create an even, flat layer. Sprinkle with salt and pepper. Let set for about 5-6 minutes, do not stir. After 5-6 minutes, use a spatula to flip over the sweet potato in sections and turn off the heat. Crack 4 eggs over the sweet potatoes. Put the skillet in the oven and bake for 6-8 minutes, depending on how well you want the eggs to be cooked. 6 minutes for a runnier yolk, and 8 min (or more, check the firmness of the yolk for what you like) for a more solid yolk. Sprinkle with a little more salt and pepper, avocado, and fresh cilantro