By Maisie St.+James
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced sweet potato to the skillet and cook for about 10 minutes, stirring occasionally, until they are tender and slightly crispy.
Sprinkle the smoked paprika, salt, and pepper over the sweet potatoes and stir to coat evenly.
Create two wells in the sweet potatoes with a spoon and crack an egg into each well.
Cover the skillet with a lid and cook for about 5 minutes, or until the eggs are cooked to your desired doneness.
Remove the lid and sprinkle the sliced scallions over the top of the hash.
Serve the hash hot, seasoning with additional salt and pepper if desired.
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This Breakfast Vegetarian Gluten-Free recipe is ready in 20 minutes and features small sweet potato, diced, eggs, scallion, sliced and other delicious ingredients. Contains 280 calories total.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced sweet potato to the skillet and cook for about 10 minutes, stirring occasionally, until they are tender and slightly crispy.
Sprinkle the smoked paprika, salt, and pepper over the sweet potatoes and stir to coat evenly.
Create two wells in the sweet potatoes with a spoon and crack an egg into each well.
Cover the skillet with a lid and cook for about 5 minutes, or until the eggs are cooked to your desired doneness.
Remove the lid and sprinkle the sliced scallions over the top of the hash.
Serve the hash hot, seasoning with additional salt and pepper if desired.
Calories per Serving: 280
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