Make this lightened up vegetarian sweet potato hash for your next breakfast for dinner (or for breakfast!). The baked runny yolks satisfy like fried eggs, but without the fried!
In the interest of healthy eating, I’ve been cooking a little less meat lately. Then hubby requested hash. Well, typically has contains some meat component, whether it’s pork or beef, and often fried potatoes. Well, this healthy kitchen wasn’t making any of that. 😛
Instead, I’ve come up with a lightened, or skinny version of hash. This dish uses sweet potato instead of white, and I’ve also thrown in a few other veggies for good measure. Then I baked the eggs, sunny side up (hubby’s favourite), just enough until the whites were set, but the yolk still runny. This is a little tricky, because just a couple of extra minutes can turn your runny eggs into hard, firm eggs. You definitely need to watch closely once the eggs are in the oven.
The great part about this dish?
I mean other than it being healthy plus delicious…
You can prepare the veggies ahead of time and throw everything into the oven when ready for baking. I love meals I can prepare in the morning. When dinner hour rolls around, this house gets quite hectic with a hungry baby and toddler. Having dinner fully prepped beforehand makes dinnertime as easy and stress free as possible. I keep this dish quite simple with a salt and pepper seasoning. Of course, you may get creative and add some paprika, rosemary, dill, or even cayenne into the mix!
Don’t you just love breakfast for dinner ideas? I certainly do!
- 4 free range eggs
- 1 large red onion cut in half, then quartered
- 1 large zucchini diced
- 2 sweet potatoes peeled & diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp olive oil
- Optional: whole wheat toast or buns
- Preheat the oven to 425 degrees F and line a large baking tray with parchment paper.
- Add all the veggies to your baking tray in a single layer and drizzle with the olive oil, then sprinkle with the salt and pepper.
- Bake your veggies for 20 minutes, then remove the tray from the oven.
- Using the back of a spoon, make 4 wells for your eggs and gently crack 1 egg into each well. For runny yolks, return the tray to the oven for 6 minutes, until the egg whites are set. (Test the level of 'doneness' by giving your tray a little jiggle and see if the whites move. For runny eggs, you want the whites to be firm and the yolks to be jiggly.) If you prefer firm yolks, leave for an additional 4-5 minutes until yolks are set.
- Serve your sweet potato hash with toast or buns if desired.