Sweet Potato Hash with Soft Boiled Egg
By Sue Serves 4
Sweet potatoes are equally as delicious as they are healthy. They are high in vitamin B6 and vitamin C and also contain good amounts of iron and magnesium.
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- 1 × Nonstick vegetable oil spray
- 8 cups ½-inch dice peeled sweet potatoes (about 4 pounds)
- 2 Tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 4 large eggs
- 2 cups micro greens or sprouts
You may also need:
A Pot, Plate, Spoon
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes with olive oil, garlic and salt and pepper.
Roast vegetables until tender, stirring and turning occasionally, about 45 minutes.
While potatoes are roasting boil the eggs by bringing a medium sauce pan of water to a boil.
Slowly lower the eggs in the boiling water being careful to not crack them.
Once all the eggs have been lowered into the boiling water, shut the heat off and put a lid on the sauce pan. Set a timers for 7 minutes.
remove eggs from water and let cool. once cool enough to handle carefully peel them.
Once the potatoes are cooked mound the potatoes on 4 plates and top with an egg and greens.
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