Sweet Potato Hash with Eggs
Savor the perfect blend of flavors and textures with this Sweet Potato Hash with Eggs. This delightful dish features golden-brown sweet potatoes, sautéed to perfection and mixed with savory spices. Topped with perfectly cooked eggs, it's a hearty and wholesome breakfast or brunch option that combines the natural sweetness of sweet potatoes with the rich creaminess of eggs.
- 2 sweet potatoes, peeled and diced into ½-inch cubes (about 4 cups)
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 medium white onions, sliced into ½-inch cubes
- 2 uncured pre-cooked sausages (for a vegetarian option, replace with zucchini or eggplant)
- 1 red bell pepper, sliced into ½-inch pieces
- 6 baby portobello mushrooms, halved and sliced
- 1 tablespoon CÓCOES Organic Coconut Flower Vinegar
- 1 tablespoon CÓCOES Organic Coconut Flower Aminos
- 3 large eggs
- Salt and pepper to taste
- Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 2 tablespoons olive oil, paprika, salt, and pepper until evenly coated.
- Spread the seasoned sweet potatoes on a baking sheet and roast for 10 minutes.
- Remove the potatoes from the oven and toss in the onions, sausage, red pepper, and mushrooms. Drizzle with 1 tablespoon olive oil, CÓCOES Vinegar, and CÓCOES Aminos.
- Return the baking sheet to the oven and roast for another 20 minutes, or until the vegetables are tender and slightly caramelized.
- Take the hash out of the oven. Put sunny side up eggs on top of veggies and potatoes.
