The day after thanksgiving a few years ago. I made this sweet potato hash with all the thanksgiving leftovers I could scrounge up. It is so easy and remains one of my favorite brunch recipes. It’s sure to impress your guests!
Estimated time: 30-40 minutes
- Prep time 15 minutes
- Cooking time 30 minutes
What you’ll need
- 2 sweet potatoes
- 2 tbs olive oil
- 1 cup cherry tomatoes
- 1 avocado
- 1 white onion
- 1 garlic clove
- 2 eggs
- Salt (I used Bread Dipping salt that has a bit of pepper and extra garlic.)
- Sundried tomatoes (optional)
- Chop the sweet potatoes into cubes
- Pre-heat oven to 400 degrees.
- Add olive oil to a large oven-safe pan and heat on the stove-top to medium high.
- Julienne the onions and add to the heated pan, cook until caramelized (this should take about 10 minutes.)
- While the onions are cooking, wrap the whole garlic bulb in foil. Place it in the oven to roast while you work on the rest of the breakfast. This will take about 30 minutes in the oven.
- On the stove-top, add the sweet potatoes, salt, and pepper to the onions. Stir gently and place a lid on the pan for 10-15 minutes to cook and soften the sweet potatoes.
- Stir the potatoes and onions. Create little pockets big enough for individual eggs to touch the pan. Crack an egg into each pocket. See picture if you don’t get it. *
- Toss in the cherry tomatoes. Add a little extra olive oil for flavor.
- Cover the lid and place the whole pot into the oven. This will bake the eggs and finish the sweet potatoes. Should take another 20 minutes.
- With about five minutes left, start cutting your avocado and chop the sun-dried tomatoes. Get ready to place your masterpiece!
- Check to make sure the sweet potatoes and eggs are in fact cooked. The sweet potato should be softened. The egg should be a bit jiggly but the white should be cooked through. (Like…a baked egg.)
- 30-40 minutes have passed, and the garlic should be finished. Take the foil off the garlic, peel, and distribute it around your dish.
- If you’re adding the sun-dried tomatoes, toss those into the dish and distribute evenly.*
- Carefully scoop the sweet potato hash to your plate with the egg on top. Then add your avocado with a bit of salt and pepper and voila! The tastiest sweet potato hash.