Anti Inflammatory Balsamic-Rosemary Egg Hash with Sweet Potatoes
Sweet potatoes, fresh rosemary, turmeric, and extra virgin olive oil — this skillet hash reads like a greatest-hits list of ingredients celebrated for their role in a low-inflammation lifestyle. The sweet potatoes get a proper sear in the pan until caramelized and golden, then everything comes together with garlic, smoked paprika, and a quick balsamic-honey glaze that adds a tangy-sweet depth you won't see coming. Turmeric and rosemary aren't just background players here — they're worked right into the hash so every bite carries their earthy, aromatic punch. Eggs are nestled into wells and finished in the oven, giving you those perfectly set whites with yolks cooked exactly how you like them. The whole thing comes together in one oven-safe skillet, which means less cleanup and a dramatic pan-to-table presentation that makes it feel far fancier than the effort involved. It serves four, so it's just as good for a relaxed weekend brunch as it is for a satisfying weeknight dinner. Finish with a scatter of fresh parsley and a pinch of red pepper flakes if you want a little heat to round it all out.
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Learn more →Ingredients
4 servings
For the hash
- 3 tbsp extra virgin olive oil, divided
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 medium red bell pepper, seeded and diced
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For the balsamic glaze
- 2 tbsp balsamic vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
For the eggs
- 4–6 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- red pepper flakes, to taste (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a small bowl, stir together the balsamic vinegar and honey; set aside.
- 2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook undisturbed for 4–5 minutes, until the undersides are golden and beginning to caramelize. Stir and continue cooking for another 4–5 minutes, until the cubes are tender when pierced with a fork and browned on most sides.
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