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Around the corner from my apartment back in Chicago was the most divine little breakfast spot. When my friends and I actually had enough money to go (broke college kids and all), we would hop on over and happily wait on the long line at Jam ‘n Honey for brunch on a weekend—or maybe an early morning before class. When we finally got our seats, we tucked into our table, sipped on massive mugs of coffee, enjoyed slices of toast with fresh jam, and feasted on plates of pancakes and eggs like queens.
This place also has a special spot in my heart because it is, quite honestly, the first breakfast spot that actually sold a potato hash that I actually like. I’m kind of a late bloomer when it comes to potatoes. I hated mashed potatoes growing up (the texture, yuck), and unless they were cut into matchsticks and bathed in a pot of oil, I never ordered them.
But on that glorious Saturday at Jam ‘n Honey when I ordered the Eggs Benedict, served with a side of potato hash, my life was changed. I actually…liked…potatoes? Seriously? After all this time?
Cue Troy Bolton, because it was the start of something new. After that breakfast, I found myself actually ordering potatoes. Cooking potatoes. But never mashing them…I haven’t changed that much.
I still think about that potato hash—a lot. I woke up with a very specific hankering for them one morning and decided to test it out for a late breakfast. And this delicious roasted sweet potato hash was born.
Along with being completely delicious, I love this recipe because of the lack of dishes needed. You’ve likely heard of my dishwasher woes (aka, I don’t have one…), so I try to find ways to use as few dishes as possible when I cook. For this recipe, you just use your skillet. And a plate to eat your meal. Unless you want to be even lazier and eat it out of a hot skillet. I mean, no judgment here. I get it.
Just toss the veggies with some olive oil and spices in your skillet, roast, crack in the eggs for the last five minutes, then serve. Simple, easy, and the perfect brunch to start your weekend.
Unless you’re near Jam ‘n Honey, of course. Because you should just go there instead. And tell them I say hi!
Roasted Sweet Potato Hash
- Cast-iron skillet
- 1 cup sweet potatoes cubed small
- 1/4 cup bell peppers diced
- 1/4 cup yellow onion diced
- Salt, pepper, & paprika
- Olive oil spray
- 2 large eggs
- A handful of arugula, or other leafy greens
- Preheat the oven to 425 degrees. Prep the veggies while you wait.
- In a small cast-iron skillet, toss in the sweet potatoes, bell peppers, and yellow onion.
- Spray down with olive oil and lightly sprinkle the salt, pepper, and paprika to your liking. I don’t really measure in these circumstances…sorry.
- Spread out the hash evenly on the skillet so the veggies aren’t overlapping, then place in the oven. Bake for 20 minutes.
- Take the hash out of the oven. Shift the hash around to make two small holes in the skillet, and crack the two eggs into them.
- Roast in the oven for another 5 minutes.
- Transfer eggs and hash on top of a small bed of arugula. Sprinkle the eggs with extra pepper and serve immediately. Enjoy!
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