Sweet Potato & Brussels Sprouts Hash with Fried Eggs

Ingredients

• Brussels sprouts

  Raw

  34g

• Garlic

  Raw

  1 clove or 3g

• Red Onion

  Whole Foods Market

  ½ medium raw or 55g

• Sweet potato

  Raw, unprepared

  34g

• Pepper

  Spices, black

  1 tbsp or 6g

• Salt

  Table

  1 tbsp or 18g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. 1 Wash and dry the fresh produce. 0.34 kg sweet potatoes 0.34 kg brussels sprouts 2 Trim off and discard the root end of the garlic; peel and mince or press the garlic. Transfer to a small bowl. 1 clove garlic 3 Peel and large dice the sweet potatoes into 2-cm cubes; transfer to a bowl. 4 Preheat a skillet over medium heat. 5 While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion into 6-mm pieces. ½ medium red onion 6 Once the skillet is hot, add olive oil and swirl to coat the bottom. ½ tbsp extra virgin olive oil 7 Add the sweet potatoes and onion to the skillet; cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes. 8 While the potatoes and onions cook, trim off and discard the stems ends of the Brussels sprouts, then remove the outer layer of leaves; quarter the sprouts lengthwise. 9 Add the garlic and Brussels sprouts to the skillet; cook, stirring frequently, until tender, 3 to 5 minutes. 10 Add olive oil to a nonstick skillet and preheat over medium heat. ½ tbsp extra virgin olive oil 11 Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3 to 4 minutes. Once done, separate the eggs. Cook in batches if necessary. 6 eggs 12 Season the hash with salt and pepper; stir to combine and remove from the heat. ½ tsp salt ¼ tsp black pepper 13 To serve, divide the hash between plates, top with the fried eggs, and season with additional salt and pepper if desired. Enjoy!

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