Sweet Potato Hash And Fried Eggs Recipes

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SWEET POTATO HASH WITH FRIED EGGS



Sweet Potato Hash With Fried Eggs image

Whether its breakfast or breakfast for dinner, this hearty hash topped with fried eggs is sure to please!

Provided by Land O'Lakes

Categories     Potato     Egg     Egg     Sweet potato     Potato     Vegetable     Breakfast and Brunch     Side Dish

Yield 4 servings

Number Of Ingredients 10

1/2 pound (2 cups) sweet potatoes, peeled, shredded
1/2 pound (2 cups) russet potatoes, peeled, shredded
1/8 teaspoon crushed red pepper, if desired
6 tablespoons Land O Lakes® Butter
1 small (1/2 cup) red bell pepper, finely chopped
1/3 cup finely chopped onion
4 large Land O Lakes® Eggs
1 tablespoon finely chopped fresh garlic
1/2 teaspoon Italian seasoning
1 teaspoon salt

Steps:

  • Pat shredded potatoes dry with paper towel. Combine shredded potatoes and crushed red peppers, if desired, in bowl; mix well.
  • Melt 4 tablespoons butter in 12-inch skillet over medium heat until sizzling. Add bell pepper, onions and garlic; sauté, stirring occasionally, 2-3 minutes or until onions are softened.
  • Add shredded potatoes; press down on potatoes with spatula to flatten. Cook, 4-5 minutes or until golden brown on bottom. Turn; cook 3-4 minutes or until crisp and tender. (Reduce heat if potatoes begin to brown too quickly.) Remove potato mixture from skillet to serving platter. Cover; keep warm.
  • Wipe skillet clean with paper towel. Melt remaining 2 tablespoon butter over medium heat until sizzling. Break eggs into pan. Cook 3-4 minutes or until whites are set. Turn eggs over carefully; continue cooking 2-3 minutes or until yolk reaches 160°F or desired doneness.
  • Serve fried eggs on top of hash.

Nutrition Facts : Calories 360 calories, Fat 22 grams, SaturatedFat grams, Transfat grams, Cholesterol 230 milligrams, Sodium 830 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Sugar grams, Protein 9 grams

SWEET POTATO ASPARAGUS HASH WITH FRIED EGGS



Sweet Potato Asparagus Hash with Fried Eggs image

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 large sweet potatoes, peeled and cut into 1/2-inch pieces
1/2 teaspoon smoked paprika
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 sweet onion, thinly sliced
2 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 teaspoons finely chopped fresh sage
4 to 8 large eggs
Hot sauce, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the sweet potatoes in a bowl with the paprika, 1 1/2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking pan in a single layer and bake, stirring once or twice, until tender and golden in spots, about 15 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, 1 minute. Increase the heat to medium high and add the asparagus. Cook, stirring often, until the vegetables are tender, about 3 minutes. Stir in the roasted sweet potatoes and sage and season with salt and pepper. Transfer the hash to a bowl, cover and keep warm.
  • Add the remaining 1/2 tablespoon oil to the skillet and heat. Crack the eggs into the skillet and fry the eggs as desired. Divide the hash among plates and top with the fried eggs. Serve with hot sauce.

Nutrition Facts : Calories 342, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 372 milligrams, Sodium 335 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 17 grams, Sugar 9 grams

CHILI SWEET POTATO HASH WITH FRIED EGGS AND FRESH TOMATO SALSA B, L OR D MEAL: GOOD FOR BREAKFAST, LUNCH OR DINNER



Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa B, L or D meal: good for Breakfast, Lunch or Dinner image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 pound bulk breakfast sausage, such as maple sausage
1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons
1 large red onion thinly sliced, divided
2 teaspoons chili powder, 2/3 palm full
1 teaspoon ground cumin, 1/3 palm full
2 teaspoons ground coriander, 2/3 palm full
Salt and pepper
3 yellow vine ripe tomatoes, seeded and diced
1 small jalapeno pepper, seeded and chopped
2 to 3 tablespoons chopped fresh cilantro, a palm full
1 lime, juiced
1/2 cup chopped flat-leaf parsley, a few handfuls
1 cup grated manchego or extra-sharp Cheddar
1 tablespoon butter
4 large eggs

Steps:

  • Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
  • While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
  • Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
  • Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
  • Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

SWEET POTATO HASH, EGGS & SMASHED AVO



Sweet potato hash, eggs & smashed avo image

This simple quick-fix supper is a great way to use your spiralizer. Sweet potato, avocado, a runny egg and a drizzle of spicy sriracha make a delectable dinner

Provided by Sophie Godwin - Cookery writer

Categories     Brunch, Dinner, Main course, Supper

Time 30m

Number Of Ingredients 7

1 large ripe avocado
1 lime , juiced
1 tbsp olive oil
1 red onion , ends trimmed and spiralized on a flat blade
2 medium sweet potatoes , ends trimmed and spiralized into thin noodles
2 large eggs
sriracha , for drizzling

Steps:

  • Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.
  • Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.
  • Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.

Nutrition Facts : Calories 558 calories, Fat 32 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 21 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium

SWEET POTATO & SPROUT HASH WITH POACHED EGGS



Sweet potato & sprout hash with poached eggs image

This quick and easy pan-fried dish uses up leftover Brussels sprouts for a delicious Boxing day brunch, or a low fat, low calorie weeknight dinner

Provided by Cassie Best

Categories     Brunch, Dinner, Supper

Time 40m

Number Of Ingredients 6

2 large sweet potatoes , cut into chunks
2 tsp olive oil
2 red onions , thinly sliced
300g Brussels sprouts , thinly sliced
grating of nutmeg
3 eggs

Steps:

  • Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.
  • Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.
  • Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.

Nutrition Facts : Calories 357 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 28 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

HAM AND SWEET POTATO HASH WITH FRIED EGGS



Ham and Sweet Potato Hash with Fried Eggs image

Categories     Breakfast     Brunch     Quick & Easy     Ham     Sweet Potato/Yam     Fall     Winter     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons olive oil, divided
2 1/2 cups 1/3-inch cubes peeled red-skinned sweet potato (yam)
2 cups 1/2-inch cubes ham
1 large white onion, chopped (about 1 1/2 cups)
1/4 cup Dijon mustard with horseradish
2 cups coarsely chopped watercress tops plus 4 sprigs for garnish
4 large eggs

Steps:

  • Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
  • Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
  • Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.

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