Sweet Potato Hash
A delicious sweet potatoes hash that can be served for breakfast or dinner, perfect with dippy yolk over the top or even bread for dipping.
There are a so many different strange food trends that are popular lately that people cannot get enough of. You know what’s not weird? To put an egg on it. Eggs on burgers, eggs on pizza, even eggs on pasta dishes. And I have to tell you, I’m really not all that mad about it. I have a thing for cracked yolk over just about anything. You should probably start cracking an egg over all of your meals too, you won’t regret it.
This dish is no exception. Its filled with warm and hearty veggies and beans, more rosemary, and topped with a drippy egg yolk. This is good for both breakfast AND dinner. The whole dish is pretty inexpensive too, with only three main ingredients. Sweet potatoes, my beloved brussel sprouts, beans, and an egg. Yes, thats it. And PLEASE don’t give brussel sprouts the boot until you really try them again. I thought they were gross too, so did Ryan. Now we can’t get enough.
Make this dish for dinner tonight or even brunch this weekend to celebrate the holiday. Send me your pics if you make it or tag me on instagram at sodamngood_. Enjoy!
- 2 sweet potatoes
- 1/8 cup water
- 2 cups brussel sprouts, halved
- 1 15-ounce can canellini beans
- 2 sprigs fresh rosemary
- 1/8 cup hot sauce
- 1/8 cup soy sauce
- 4 eggs
- Wash and peel sweet potatoes, then cut into bite sized pieces.
- In a large skillet, turn to medium high heat add sweet potatoes, brussel sprouts and water.
- Cover the pan, and let the vegetables cook until soft and water is evaporated.
- Add beans, rosemary, hot sauce, and soy sauce to the skillet and reduce to medium heat.
- Let simmer uncovered for 10-15 more minutes, stirring occasionally, until sweet potatoes are golden brown.
- While simmering, cook one egg to liking for each serving (HIGHLY recommend over easy).
- Serve immediately, with the egg over the top.