Prep Time:
10 min.
Cook Time:
15 min.
Servings:
3-4
Ingredients
- 2 medium sweet potatoes, peeled and diced into small pieces
- 1 bell pepper, diced
- 1 small onion, diced
- 1 Tbsp oil
- 1 tbsp garlic powder
- 1 tbsp paprika
- ¼ tsp black pepper
- 4 eggs, optional
Preparation
- Heat oil in a large skillet over medium heat. Add sweet potatoes and cook with a lid for 8-10 minutes, stirring occasionally. Add a little bit of water if potatoes need to soften.
- Add onion and bell pepper. Cook for another 5-7 minutes.
- Add garlic powder, paprika, and black pepper.
- Make 4 wells in the hash and crack an egg into each. Cover and cook until eggs reach your preference.
Store leftovers in an airtight container – freeze or keep in fridge up to 3-4 days.
