This weekend I made a variation of The Kitchn’s sweet potato hash and egg recipe. I have the cookbook and after realizing that the recipe isn’t online (at least I couldn’t find it!), I decided to just write it according to the way I made it.
My boyfriend and I love sweet potatoes and we love eggs, so I knew this would be a hit. A breakfast place in STL called Half & Half makes a similar breakfast hash, but in a skillet, not a ramekin. I think the ramekins make this a little easier to handle and consume. Enjoy and get creative with the mix-ins!
Made two ramekins
1 sweet potato, diced and with the skin on and toss in olive oil (add rosemary, thyme, salt and pepper)
Almond milk – unsweetened and not vanilla (heavy cream or regular milk will also work)
Parmesan cheese to top with once it is out of the oven
Preheat oven to 425 degrees. Roast the sweet potatoes and the onion in the oven for 30-40 minutes, tossing occasionally. Spray two ramekins with cooking spray, add sweet potato mixture to the bottom and crack two eggs in each. Add a dash of milk to each for a little added creaminess. Put back in the oven and bake for another 20 minutes, depending on how you like your eggs – I like mine a little runny. Top with some parm and enjoy!
I served brussel sprouts and bacon on the side.