This delicious breakfast dish is made with a Sweet Potato Hash that's filled with veggies and fresh herbs. The addition of ham and eggs makes it an unbelievably delicious breakfast that's great for company or holidays!
1 large ovenproof skillet with lid or cast iron skillet
1 sharp knife cut cut vegetables
1 vegetable peeler
measuring cups
measuring spoons
1 spatula
Ingredients
1mediumsweet potatoespeeled and cubed
3mediumRusset potatoespeeled and cubed
4-5tbsp.coconut oilor avocado oil
2/3cupwaterapproximately
1cupbell peppersdiced, (assorted colors) I used orange, green and red
1leekgreen top removed
3green onionssliced
1tbsp.minced garlic from a jaror 2-3 cloves fresh garlic, minced
1tbsp.fresh chivesminced
1tbsp.fresh marjoram leaves
1tbsp.fresh thyme leaves
1tsp.fresh dill
1tsp.fresh rosemaryminced
2largesage leavesminced
2tbsp.fresh parsleyminced
1/2tsp.saltor more to taste
1/4tsp.ground black pepperor more to taste
1cuphamdiced
6largeeggs
Instructions
Melt coconut oil over low to medium heat in large skillet.
Add leek and green onions and sauté for a couple of minutes.
Add bell peppers.
Sauté a minute or two.
Add sweet potatoes, potatoes, and garlic.
Sauté about 5 minutes, adding water if necessary to prevent sticking.
Add thyme, dill, rosemary, parsley, chives, marjoram, sage, salt and pepper.
Add ham.
Cover skillet making sure there is a little bit of water in the bottom of the pan so veggies don’t stick.
Simmer over low heat until potatoes are cooked completely through, stirring occasionally.
This may take 20-30 minutes or so.
Preheat oven to 350°.
Crack eggs into skillet.
Season with additional salt, pepper and parsley.
Bake at 350° about 5-10 minutes or until eggs are set.
Season with more salt and pepper if desired.
Notes
NOTE: While you can cook the eggs on top of the stove, the only way to get the whites to cook is to cover with a lid. Unfortunately, that causes the egg yolks to overcook. I recommend putting the skillet in an oven instead.