Sweet Potatoes with Runny Eggs
Make this healthy sweet potato hash with runny eggs for a fast savory breakfast. Perfectly crispy potatoes fried up with runny salty eggs, plus options to add veggies and meat. Yum!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 Tbsp coconut oil (28g)
- 1 cup cubes sweet potato, washed and diced into ½” pieces (133g)
- 2 eggs (100g)
- salt & pepper to taste
Optional Additions
- Diced onions
- Bell peppers
- Sliced mushrooms
- Minced garlic
- Zucchini
- Green onions
- Kale
- Spinach
- Chopped bacon
- Crumbled sausage
- Chopped ham
- White or golden potatoes
- Shredded cheddar cheese or blue cheese
Instructions
- Melt coconut oil in a cast-iron skillet or other heavy-bottomed pan over medium heat.
- When the oil is melted, add diced sweet potato. Allow to cook in a single layer for about 7-10 minutes, stirring occasionally, until almost medium brown.
- When the sweet potatoes are almost medium brown (about halfway to as crispy as you’d like them), crack the eggs over the top. Reduce heat to medium-low and cover with a lid.
- Allow eggs to cook undisturbed until the white is cooked through, anywhere from 2-5 minutes depending on your stove and how hot your pan is.
- Serve with salt and freshly ground pepper.
Notes
The nutrition information is for the basic recipe as written.
Find it online: https://dontwastethecrumbs.com/fried-sweet-potatoes-runny-eggs/
