Spicy Sweet Potato Hash and Eggs

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Serrano pepper

  Raw

  2 pepper or 12g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  4 large or 200g

Directions

1. Heat half of the olive oil in a large cast-iron or heavy skillet over medium heat until shimmering. Add the onion, serrano, and garlic and cook, stirring, until fragrant and slightly softened, 2-3 minutes.
2. Add the sweet potatoes, season with salt and pepper to taste, and toss to coat. Cook over medium to medium-high heat, stirring occasionally, until the potatoes are tender and browned in spots, about 20-25 minutes. Adjust heat as needed to prevent burning.
3. Meanwhile, heat remaining oil in a separate nonstick skillet and cook the eggs to your preferred doneness (fried or over-easy work well).
4. Divide the sweet potato hash between plates and top with eggs.