VG Vegetarian

Sunny Eggs and Sweet Potato Hash

Prep: 10Cook: 15Total: 25


  • 1/2 sweet potato, peeled and cut in cubes
  • 1/2 sweet onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 tablespoons avocado oil
  • 1 garlic clove
  • 2 eggs
  • 1/2 avocado, sliced
  • handful grape tomatoes, sliced in half
  • 2 tablespoons smokey jalapeƱo kraut


  1. Chop the veggies as directed.
  2. In a skillet over medium-high heat, cook the sweet potato, onion, and bell pepper in the avocado oil for about 5 minutes, stirring frequently.
  3. When the veggies begin to soften and the onion becomes almost translucent, add the garlic.
  4. Continue to cook until your hash becomes golden brown to your liking.
  5. Transfer the hash to individual plates.
  6. Use a paper towel to wipe out the pan and add an additional tablespoon of oil if needed.
  7. Crack the eggs int the pan and cook on medium, medium-low until the clear part of the eggs are white.
  8. Transfer the egg on top of the hash.
  9. Serve with sliced avocado, kraut, and tomatoes.


  • Per serving: Calories 299; Fat 16.3g (Sat 3.8g); Protein 9.5g; Carb 31.8g (net carbs 23.2g); Fiber 8.6g; Sodium 162mg

Nutrition Info:

  • Serving Size: 2
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