Roasted Sweet Potato Hash
It's a simple, easy, perfect brunch to start your weekend! This roasted sweet potato hash is all made in the cast iron skillet—no extra dishes, no mess!
Servings: 1 serving
Calories: 266kcal
Equipment
- Cast-iron skillet
Ingredients
- 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
Instructions
- 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!