Truth be-known, breakfast can be the best and worst meal of the day for me. Try as I might, I’m just not one of those types that wakes up and has to have breakfast ASAP. I like to take my time, I like to think about my mood and what I feel like eating that morning. I know what you’re thinking- high maintenance!! If anything I think it’s harder for me to dust the cobwebs off at that time in the day and whip up a meal. But in the last few weeks, I’ve been making a concerted effort to eat breakfast in a timely manner in the morning. The great thing about our office is we stock a full fridge so I usually eat there. But after making this sweet potato hash and egg bake this weekend, this might just be my favourite so far and the great thing is I can make the sweet potato hash in batches and then just cook my eggs in the morning and heat it all up. Win, win for me plus it minimizes all that early morning thinking 😉
Print Recipe
Sweet Potato Hash and Egg Bake
This sweet potato hash and egg combo is the perfect way to start the morning! Hearty, tasty and filling this dish will load you up for the day.
Instructions
Bake bacon in oven for 20 minutes at 350 until well done but not crispy.
Toss cubed sweet potato in olive oil, garlic, rosemary and salt and pepper. Bake in oven at 350 for 20 minutes, flipping halfway through.
In a fry pan or casserole dish mix sweet potatoes, diced onion and chopped bacon and stir well. Add eggs to the dish, spreading them out over the sweet potato mix, careful not to break the yolk.
Cover and cook eggs on sweet potato hash for 5-7 minutes until cooked to the desired level of wellness.
Serve with avocado slices and hot sauce or salsa if desired.
