Dairy Free Balsamic-Rosemary Egg Hash with Sweet Potatoes
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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
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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