Sweet potato & egg hash
A lid that fits matters: it cooks the eggs through. Serve the eggs firm, not runny.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Here's how.
- 01
Cut the sweet potato into 1.5 cm cubes, peeled if you like. Dice the onion and pepper.
- 02
Warm the olive oil in a lidded frying pan over medium heat. Add the sweet potato, cover and cook for 10 minutes, stirring now and then, until nearly tender.
- 03
Add the onion and pepper and cook uncovered for 6 minutes, until soft and lightly browned.
- 04
Make two small wells in the hash and crack in the eggs. Cover and cook for 4 to 5 minutes, until the whites are set and the yolks are firm.
A lid that fits matters: it cooks the eggs through. Serve the eggs firm, not runny.
Clear information. Better decisions.
Food safety: Cook eggs until both the white and yolk are firm; egg dishes should reach 71°C / 160°F. FoodSafety.gov temperature guidance.
*Time: 30 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
