Sweet Potato Hash with Baked Eggs

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Garlic cloves
  • 1 Onion, small
  • 2 tbsp Sage, fresh
  • 1 Sweet potato (1 1/2 lb., large

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 3/4 tsp Nutmeg, grated
  • 1/2 tsp Pepper, ground
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

Found on cookincanuck.com

Description

Ingredients

• 1 large sweet potato (1 ½ lb.), peeled & grated
• ¾ tsp grated nutmeg
• ½ tsp kosher salt
• ½ tsp ground pepper
• 2 tsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp chopped fresh sage
• 4 eggs
• Salt and pepper, to taste

Directions

• Preheat the oven to 375 degrees F.
• In a large bowl, toss to combine the grated sweet potato, nutmeg, salt and pepper.
• Heat the olive oil in a large cast-iron skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions just begin to brown, 4 to 5 minutes.
• Add the sweet potato mixture, along with the garlic and sage. Cook, stirring frequently, for about 5 minutes.
• Cover the pan and cook until the sweet potato starts to brown on the bottom, 10 to 15 minutes.
• Using the back of a wooden spoon, make 4 indentations in the sweet potato and crack the 4 eggs into the indentations.
• Transfer the uncovered skillet to the oven and bake until the egg whites are cooked and the yolks are runny, about 10 minutes.
• Season with salt and pepper, to taste. Serve.

Nutrition