One-pan sweet potato and egg hash
Delight in a hearty and nutritious One-Pan Sweet Potato and Egg Hash, crafted with vibrant ingredients like red onion, sweet potatoes, red pepper, zucchini, and fresh basil. Perfect for a wholesome breakfast or a comforting dinner, this easy and flavorful dish is a must-try. Ready in under an hour with minimal cleanup, it’s ideal for busy weeknights!
- 30 May 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
This one-pan sweet potato and egg hash is a delicious and nutritious meal that's perfect for breakfast, brunch, or even a quick dinner. It's packed with vegetables, protein-rich eggs, and fresh basil, all cooked together in one pan for easy cleanup.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Gather and prepare all your ingredients by dicing the red onion, sweet potatoes, red pepper, and zucchinis. Mince the garlic and chop the basil leaves.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the diced red onion to the skillet and cook for about 3–4 minutes, until it becomes soft and translucent.
- Toss the diced sweet potatoes into the skillet with the onions. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes begin to soften and develop a bit of color.
- Add the diced red pepper and minced garlic to the skillet. Cook for about 3 minutes, stirring frequently, until the garlic is fragrant.
- Stir in the diced zucchini and continue to cook for another 5-7 minutes, until all the vegetables are tender and well combined.
- Make four small wells in the hash mixture using the back of a spoon. Carefully crack an egg into each well.
- Transfer the skillet to the preheated oven.
- Bake in the oven for 10–12 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
- Remove the skillet from the oven. Sprinkle the chopped basil leaves over the hash.
- Serve immediately and enjoy your one-pan sweet potato and egg hash!
Tips:
- Make sure to dice the sweet potatoes and other vegetables into uniform small pieces to ensure even cooking.
- You can add a pinch of red pepper flakes or a dash of hot sauce if you prefer a spicier dish.
- For variations, consider adding other vegetables like spinach or kale towards the end of cooking.
- Check the eggs frequently once you add them to avoid overcooking; you want the yolks to still be a bit runny for the best taste.
- Feel free to sprinkle some cheese, like feta or cheddar, on top just before serving for an extra layer of flavor.
In just one pan, you can create a hearty and healthy dish that will satisfy your taste buds and nourish your body. This sweet potato and egg hash is simple to prepare, making it an ideal option for busy days or lazy weekends. Enjoy the burst of flavors and the ease of this wholesome recipe.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 7g | 19% |
| Sugar 13g | 13% |
| Fat | |
| Fat 9g | 11% |
| Saturated 2.26g | 8% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 1200ug | 134% |
| Choline 200mg | 37% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 1.77mg | 11% |
| Vitamin B6 0.72mg | 42% |
| Vitamin B9 110ug | 26% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 60mg | 66% |
| Vitamin E 1.43mg | 10% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 2.54mg | 23% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 240mg | 20% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 1.69mg | 15% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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