Sweet Potato Hash & Eggs
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
This easy sweet potato hash & eggs skillet is a one-stop-shop (and one pot!) for any meal!
  • 1 small-medium sweet potato, washed & scrubbed
  • 2 large carrots, peeled
  • Dash of onion powder (optional)
  • Dash of garlic powder (optional)
  • 2 Eggland’s Best Eggs
  • Pinch of salt
  1. Using a food processor, shreds potato and carrots
  2. Heat a large pan on medium-high heat and lightly spray with non-stick spray
  3. Sauté shredded potato & carrot for ~5-6 minutes until soft
  4. Add onion and garlic powders to cooked sweet potato & carrot
  5. Next, create two small welts in the potato & carrot mix to place you eggs. Crack eggs into these welts. Top with a pinch of salt.
  6. Cover the pan with a lid and cook for ~2 minutes, until eggs are cooked sunny-side up. The egg whites will be cooked firm, but the yolks will still be runny.
  7. When eggs are fully cooked, remove pan from heat, serve and enjoy!
Feel free to customize the spices in this recipe, these are simply the ones that I used. Add some red pepper flakes for spice or herbs for additional flavor!
Regular, white potatoes can be substituted for the sweet potato.
This recipe can easily be doubled, tripled, or even quadrupled to serve a crowd!
Recipe by Colleen Christensen Nutrition at https://colleenchristensennutrition.com/sweet-potato-hash-eggs/