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–+ servings

Sweet Potato Hash with Egg & Avocado

So I bought this bag of mini sweet potatoes from Trader Joe's last week and I wasn't sure exactly what to make with all of them, but when I came back from my workout this morning I was craving hash browns for some reason so decided to try a healthy-ish version with sweet potatoes and WOWWW it came out so freaking good!
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Total Time 20 minutes
Course Breakfast, Main Course
Servings 2

Ingredients
  

  • 2 small sweet potatoes peeled and grated
  • 1 tbsp olive oil plus more if needed
  • 1/4 onion chopped
  • 1/2 bell pepper chopped
  • 1/4 cup corn frozen or canned
  • 1 tsp taco seasoning mix
  • Salt and pepper to taste
  • Optional: red pepper flakes or hot sauce
  • 2 eggs
  • 1/2 avocado sliced

Instructions
 

  • In a sauté pan over medium heat, warm 1 tbsp olive oil. Add the chopped onion and cook for 3–4 minutes, until fragrant and slightly translucent.
  • Meanwhile, peel and grate the sweet potatoes.
  • Add the grated sweet potato to the pan in a thin, even layer, adding a splash of olive oil if needed to get it crispy. Let it cook undisturbed for a few minutes to develop a crispy bottom, then stir gently.
  • Add the chopped bell pepper and corn to the pan. Fry everything together for about 5 minutes, stirring occasionally, until the sweet potato is tender and the veggies are cooked through.
  • Season with taco seasoning, salt, pepper, and optional red pepper flakes or hot sauce.
  • While the hash finishes cooking, fry two eggs in a separate pan or push the hash aside to cook them right in the same pan, if you like.
  • Serve the sweet potato hash topped with a fried egg and sliced avocado.
Keyword Avocado, Eggs, Sweet Potato
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