Crispy pan-fried sweet potato hash with peppers and onions, perfect for breakfast or brunch.
Ingredients
- 10 whole sweet potatoes, washed and diced
- 3 whole red onions, chopped
- 3 whole bell peppers, choppedr
- 1 whole garlic clove, minced
- 8 ounces spinach
- 10 whole eggs
Instructions
- 1
P{reheat oven to 425F and oil your pan(s).
- 2
Add sweet potatoes, red onions, and bell peppers to the pan and toss to coat with oil
- 3
Place pan in oven and cook for 45 minutes.
- 4
Allow to cool and store in refrigerator until ready to serve.
- 5
Add a little oil to your pan and cook garlic on medium heat for 30 seconds.
- 6
Add spinach and cook until wilted.
- 7
Place eggs in a large pot and cover with water 2 inches above the top of the eggs.
- 8
Place on stove and bring to a boil.
- 9
Once the water boils, cover and remove from heat, letting the eggs sit for 12 minutes.
- 10
Pour off the hot water, fill the pot with cold water, and crack and peel off outer shells.
- 11
Cool and store in the fridge.
Equipment
- Large Pot
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.