Sweet Potato & Egg Hash

Directions

1. Preheat the oven to 425°F and place a rimmed baking sheet in the oven while it preheats.  

2. Add sweet potato, onion, red bell pepper, green bell pepper, 1 tablespoon oil, paprika, garlic powder, cayenne, ¼ teaspoon salt and black pepper to a large bowl and stir to combine.  

3. Remove baking sheet from the oven and coat with remaining 2 teaspoons oil. Use a wooden spoon or spatula to spread potatoes and vegetables out evenly onto the baking sheet. Bake, stirring occasionally during cooking time, until sweet potatoes are fork-tender, about 18 to 20 minutes. 

4. Move vegetables away from the sides, toward the center of the baking sheet (to create a mound for adding the eggs). Use the back of a spoon to create 4 wells in hash. Crack one egg into each well. Season with salt and pepper. Bake until whites are set and yolk is jammy, about 8-10 minutes. 

5. Drizzle vinegar over everything and garnish with chopped chives just before serving.

    

   Note: Be sure to keep potatoes to a ½-inch size so that they cook evenly and quickly.

    

   Note: Cracking the egg into a bowl first makes it easy to remove any rogue eggshell that may end up in the egg when it’s cracked.

    

   Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Ingredients

• 1 pound sweet potatoes, scrubbed and diced into 1/2-inch cubes
• 1/2 cup red or yellow onion, diced
• 1 red bell pepper. diced
• 1 green bell pepper, diced
• 1 Tbsp + 2 tsp extra-virgin olive oil, divided
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/8 tsp ground cayenne pepper
• 1/2 tsp kosher salt, divided
• 1/4 tsp cracked black pepper
• 1 Tbsp red wine vinegar
• 4 large eggs
• 2 Tbsp chopped fresh chives