Sweet Potato Hash with red bell peppers, zucchini, and onion. Topped with bacon and eggs for a hearty, nutritious breakfast.
Course Breakfast
Cuisine Southern
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2
Author Christin Mahrlig
Ingredients
3slicesbacon
1medium sweet potato,about 1/2-inch dice, peeled and diced
1small zucchini,diced
1/2red bell pepper,diced
1/2yellow or sweet onion,diced
salt and pepper
1/2teaspoonpaprika
1/2teaspoonchili powder
1/4teaspooncayenne pepper
2eggs
Instructions
Preheat oven to 400 degrees.
Cook bacon in a 9 to12-inch cast iron pan over medium-low heat until crisp. Transfer bacon to a paper towel-lined plate.
Turn heat up to medium-high and add sweet potato. Cook until lightly browned on bottom and flip over.
When sweet potatoes are just getting tender, add zucchini, red pepper, and onion. Season with salt and pepper and add paprika, chili powder, and cayenne pepper. Cook until veggies are tender, stirring occasionally.
Remove from heat. Make 2 small wells and crack eggs into them. Place pan in oven and cook until eggs are cooked to your liking, about 5 to 10 minutes.