Weekend mode now includes this Sweet Potato Breakfast Skillet. Sautéed sweet potatoes, mushrooms, onions, and jalapeños - all topped with over easy eggs and sliced avocados. This is my answer to a perfect lazy day brunch!
Keyword sweet potato breakfast hash
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Sue Ringsdorf
4cupssweet potatoes- peeled and diced
salt and pepper- to taste
lower sodium chicken broth- as needed while cooking
avocado slices- to serve
cilantro- to serve
Heat a cast iron skillet to medium high heat. Add the olive oil and then the veggies - sweet potatoes, mushrooms, onions, and jalapeño. Add seasonings.
Cook until the veggies are soft, about 15-20 minutes, adding splashes of chicken broth as needed to help the mixture cook.
Meanwhile, make four eggs over easy in another skillet. Nestle them in with the veggies after they cook.
Serve immediately with avocado slices and a sprinkle of cilantro.
Adding some chicken broth as the veggies cook help them soften and keep them from sticking to the pan.
Want to add other veggies? Try some yellow potatoes, asparagus, and zucchini.
You can add meat to this skillet meal. I suggest bacon or sausage!