Vegetarian Sweet Potato Hash
For your next meatless Monday, try this vegetarian sweet potato hash with plenty of healthy ingredients and tons of flavour.
Prep Time10 mins
Cook Time26 mins
Total Time36 mins
Servings: 2 servings
- 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.
Add 4 more minutes to cook time for hard yolks.
Calories: 327kcal | Carbohydrates: 41g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 792mg | Potassium: 1125mg | Fiber: 8g | Sugar: 14g | Vitamin A: 21195IU | Vitamin C: 148.6mg | Calcium: 123mg | Iron: 3.3mg