Two (or three) meals in one!
So... this was amazing. My husband and I ate one serving each, and it was plenty. We saved the leftovers in the skillet (as pictured), covered and in the fridge, overnight and simply reheated it in the oven the next morning. Whatever leftover produce I had (extra onions and bell peppers) was sautéed in a pan the following morning with an added diced green tomato and more eggs. All I did was use a little olive oil, salt and pepper for that one. This dish was so flavorful and filling. I hope you enjoy it!
Sweet Potato Hash
Ingredients
2 sweet potatoes (diced, skin on)
2 tbsp olive oil
1 yellow onion (diced)
1 8oz package of mushrooms (sliced)
3 tbsp balsamic vinegar
4 eggs salt and pepper to taste
1 red bell pepper (cut in big chunks)
2-3 garlic cloves (cut in halves)
1/4 cup green onion (chopped)
1/2 cup cherry tomatoes (chopped or halved)
2oz feta cheese
Instructions
Preheat oven to 400 degrees.
Heat skillet over medium heat and add 1 tbsp olive oil. Once hot, add sweet potatoes, onions and mushrooms to the skillet.
Drizzle 2 tbsp balsamic vinegar to skillet, stir and cook until vegetables are halfway cooked through.
Crack 4 eggs on top of the vegetables, add salt & pepper, and bake in the oven for 20-30 minutes (depending on how much you want your eggs to be cooked).
While it bakes, add another tbsp of olive oil to a skillet over medium heat.
Place the red bell pepper chunks and garlic cloves in the skillet and brown them all over (roughly 5 minutes)
Once the hash is done baking, add the bell pepper and garlic. Then, top with the green onion, feta and tomatoes!
Nutrition Facts
(1 serving) Calories: 272 Carbs: 24g Fat: 15g Protein: 12g
Quick Nutrition Talk: feta cheese contains probiotics and is high in calcium
Watch me make it here:
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