Loaded Sweet Potato Hash with Eggs

• Vegetarian
• Gluten free

• Produce

  • 4 cups 1/4-inch diced sweet potato
  • 1 Avocado
  • 1 Cherry tomatoes
  • 1 Cilantro, fresh
  • 1/2 cup Green bell pepper
  • 1 Pickled jalapeno, slices
  • 1/2 cup Red bell pepper
  • 1 cup Yellow onion

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Grapeseed oil

• Dairy

  • 1 Cotija cheese
  • 1 Sour cream

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 tablespoons grapeseed oil
• 4 cups 1/4-inch diced sweet potato
• 1 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 eggs
• Diced avocado
• Sour cream
• Cotija cheese
• Halved cherry tomatoes
• Pickled jalapeno slices
• Chopped fresh cilantro

Directions

• Preheat the oven to 400 degrees Fahrenheit.
• Heat the oil in a 10 cast-iron* skillet over medium heat. Once the oil is shimmering, add the sweet potatoes and spread out into a single layer. Allow to cook until browned on the bottom, about 3 to 4 minutes. Add the onion, bell peppers, salt, and pepper. Continue cooking, turning the contents of the pan as they brown, until the sweet potato is fork-tender (about 8 to 10 minutes).
• Meanwhile, begin preparing any garnishes or toppings you plan to use (dice the avocado, crumble the cotija, halve the tomatoes, etc.)
• Once the sweet potatoes are tender, turn off the heat and make four small holes in the hash; crack one egg into each hole and season with salt and pepper. Carefully transfer the skillet to the preheated oven; bake for 5 to 10 minutes, until the eggs are cooked to your liking.
• Finish preparing any toppings while the hash is in the oven; carefully remove the skillet from the oven once the eggs are done. Garnish with your toppings of choice and serve at once.