Savory Sweet Potato Hash
This version of sweet potato hash can be made without an air fryer. It has less variety of vegetables, but is still a great way to get veggies in for breakfast.
Serves: 4
Time: 10 mins prep, 30 mins cook
Ingredients
- 12 ounces russet potatoes, peeled and cut into 1/4 inch pieces
- 12 ounces sweet potatoes, peeled and cut into 1/4 inch pieces
- 2-3 TBS canola oil
- Salt and pepper
- 1 onion, diced fine
- 2 tsp minced garlic in water
- 1/4 tsp ground thyme (or 1/2 tsp fresh)
- 1/2 tsp chili powder
- 1/3 cup whole milk or heavy cream
- 1/4 tsp hot sauce
- 8 large eggs
Method
- Microwave the Potatoes: Mix both types of potatoes, 1 TBS canola oil, 1/2 tsp salt, and 1/4 tsp pepper in a microwave-safe bowl. Cover with plastic wrap and microwave for 8 mins, stirring halfway through.
- Sauté the Onion: While the potatoes are microwaving, heat 1 TBS oil in a large non-stick skillet over medium-high heat. Add the onion and cook until translucent and slightly browned, 5-7 mins.
- Combine and Cook the Hash: Stir in the garlic, thyme, and chili powder and cook for 30 seconds. Stir in the microwaved potatoes, milk (or cream), and hot sauce. Leave undisturbed for 2-3 mins, then use a spatula to flip the hash, one part at a time, and repack into the pan by gently pushing on the hash with the back of the spatula. Repeat the process every few minutes until the potatoes are browned, about 8-10 mins.
- Cook the Eggs: In another pan, fry 8 eggs in 1 TBS oil and season with salt and pepper.
- Serve: Serve the eggs and hash together and enjoy!