Sweet potato hash egg skillet

1 serving


        1 pound sweet potatoes

        ¼  yellow onion

        1 large garlic glove

        1 tbsp olive oil

        1 tsp smoked paprika

        ½ tsp ground coriander

        ¼ tsp salt

        2 large eggs

        ½-1 cup microgreens

        toasted peppitas

        red pepper flakes

Recipe by Ella

Screen Shot 2018-10-08 at 7.51.20 PM.png


        Peel and cut sweet potatoes into ¼ inch cubes. Slice the onion and mince the garlic.  Set aside.

        Heat an 8inch or 10 inch cast iron skillet over medium-low heat. Add the olive oil followed by the onions and garlic. Sautee until translucent and fragrant, about 4-5 minutes.

        Stir in the sweet potatoes and cook until browning and tender, 12-15 minutes. If need be, drizzle 2 tablespoons of water into the pan and cover, helping steam the sweet potatoes slightly.

        Stir in the spices and salt, cook for a minute more. Make two wells in the sweet potatoes. Crack the eggs into the wells, cover, reduce heat to low, and let cook until the egg whites are set and the egg yolks have reached your desired consistency; 10-12 minutes for over-easy.

Serve the egg skillet with a generous handful of microgreens, toasted pepitas, and red pepper flakes.