Description
This healthy sweet potato breakfast hash works for breakfast or an easy week-night meal. It’s delicious served with my chimichurri sauce and can be made vegan by skipping the egg.
Ingredients
Scale
2 large purple sweet potatoes, cut into bite-sized cubes
1/2 small onion, diced
2 cloves of garlic, minced
1 can white northern beans, drained and rinsed
2 tablespoons olive oil
2 teaspoon salt
1 teaspoon pepper
2 eggs
jalapeños for serving, optional
chimichurri for serving, optional
Instructions
- Heat a large frying pan over-medium heat then add 1 tablespoon of olive oil.
- Add sweet potatoes, salt and pepper to pan and cook for 10 minutes, stirring occasionally.
- Add onions and cook for another 5 minutes until onions are softened. Add garlic and cook for another 5 minutes until potatoes are softened.
- Add beans to pan, mix and cook until warm, about 2 minutes.
- While beans are warming, fry two eggs over easy.
- Divide hash onto two plate, top with an egg, jalapeños and chimichurri if using. Enjoy!
Notes
I use purple sweet potatoes because I love the color, but if you can’t find them, substitute with another kind.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Frying
Keywords: vegetarian, breakfast hash, chimichurri, gluten free
