This is my absolute favorite brunch dish, so many favors!
Ingredients for Sweet Potato Hash:
2 sweet potatoes - cut into cubes and skin removed
1 Jalapeño - diced (optional: remove seeds)
1/2 yellow onion - diced
Sea Salt
Pepper
Garlic powder
Turmeric (optional)
Cayenne (optional)
1-2 tablespoons of Olive Oil
Oven Cooking Instructions:
Preheat oven to 450°. Line baking sheet with aluminum foil and spray a little olive oil to prevent from sticking (I use a misto oil sprayer). Place everything on baking sheet and flatten out. Bake for 20 minutes
I opted to add poached eggs on top which I would highly recommend!
Poached Eggs:
In a pot bring two cups of water to boil. Add a splash of distilled white vinegar (this will not change the taste). Crack the egg into a small cup first. Before placing the egg into the water, stir the boiling water mixture with a wooden spoon to bring to create a whirlpool. Then tip the egg into the whirlpool - white first. Cook for about 4 minutes then remove and place on top of your sweet potato hash.
Over-Easy Eggs:
If you aren't feeling up to poaching your eggs, I would recommend a simple over easy egg. Place skillet on medium high heat, mist surface with olive oil, crack eggs into skillet, wait about 2-3 minutes then use a spatula to flip the egg to cook the top for about a minute.