beet & sweet potato hash egg skillet

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I am always trying to find new, delicious, savory breakfast recipes that are healthy and high in protein. This skillet definitely fits the bill. It’s so yummy, easy and good for you. I’m adding it to my “go-to” brekky list. What’s your favorite healthy breakfast?

1 lb. fresh beets, peeled and diced

1/2 lb. russet potatoes, scrubbed and diced

1/2 lb. sweet potatoes or yams, peeled and diced

coarse sea salt and freshly ground black pepper

3 Tablespoons extra virgin olive oil

1 small onion, chopped

3 Tablespoons fresh parsley, chopped

4 large eggs

greek yogurt and hot sauce for topping

In a large Dutch oven, cover beets, potatoes and sweet potatoes with water and bring to boil. Cook until firm-tender (approximately 7 minutes.) Drain well.

In a large, heavy skillet, heat the olive oil over medium-high. Add the drained beets, potatoes, sweet potatoes and onion and cook until everything starts to turn golden brown (4 to 5 minutes.) Gently stir the veggies and allow to cook an additional 4 minutes. Season with salt and pepper and stir in the parsley.

Make 4 wells in the hash and crack an egg into each. Cook until the whites are completely set and the yolks are still runny (5 to 6 minutes.) Divide between 4 plates and top each with a little greek yogurt and hot sauce, if you wish.



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