Sweet Potato Hash with Chimichurri and a Sunny Side-Up Egg
Sweet potatoes, peppers and onions sautéed with fresh rosemary, served with chimichurri sauce and a sunny side up egg
Course Breakfast
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4(click to scale)
Calories 380kcal
Ingredients
1ozfresh cilantro
1Tbspred wine vinegar
1clovesfresh garlic
1/4cupolive oil
1 1/2tspfresh lemon juice
1/8tspkosher salt
1/3cupwater
1/4tspcrushed red pepper flakes
1.4pdsfresh sweet potatopeeled, diced
6ozfresh red bell peppersdiced
4ozfresh yellow onions
2Tbspfresh rosemarychopped
1/4tspkosher salt
1 1/2Tbspcanola oil
4spraycooking spray
4eaegg
Instructions
Prepare the Chimichurri. Place the cilantro (including stems) into a blender with the vinegar, chili flakes, lemon juice, water, first salt ingredient and garlic. Turn the blender on to medium speed and stream in the olive oil a small amount at a time until smooth. Set aside.
Wash all produce. Dice the sweet potatoes, pepper and onions. Set aside.
Heat a large thick bottomed sauté pan over high heat. Stream in the oil and allow to get very hot, but do not allow it to smoke. Add the potatoes and sear on all sides. Add the peppers and the onions and toss to coat in oil. Cook for 2-3 minutes. Add the rosemary, and remaining salt. Reduce heat and cover. Cook for 1-2 minutes, or until the potatoes are fork tender
Spray the inside of a non-stick sauté pan with oil. Crack the eggs into the pan. Cook until the tops of the whites are set but the yolks are cooked through but still soft.
Serve hash with 1 sunny side up egg and drizzled with Chimichurri sauce.