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Ingredients (7)

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 lbs. sweet potatoes, ½” dice
  • ½ cup chicken stock
  • 2 tsp. fresh thyme, chopped plus more for garnish
  • Salt* and *pepper
  • 3 eggs
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Nutritional Information
  • Calories327
  • Fat10.35g
  • Saturated fat2.1g
  • Trans fat0.01g
  • Carbs50.47g
  • Fiber7.58g
  • Sugar11.4g
  • Protein8.81g
  • Cholesterol120.87mg
  • Sodium762.82mg
  • Nutritional Analysis per serving (4 servings) Powered by

Give your morning a healthy and comforting start with this sweet potato hash. This versatile recipe can also be made with russet potatoes and you can mix things up by using rosemary or sage instead of thyme. Be sure to pull the eggs just before they are done because they will continue cooking in the hot pan. You can also make this dish ahead – just cook everything up until the point of adding the eggs. Just cool in the pan and reheat and add the eggs when you’re ready!

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  1. 1Pre-heat oven to 350°F.
  2. 2Warm oil over medium heat in a large cast iron skillet or sauté pan. Add onion and cook for 1 to 2 minutes or until onions start to soften.
  3. 3Add the sweet potato, a big pinch of salt and pepper, and stir well to combine. Pour chicken stock over sweet potato mixture and cover.
  4. 4Cook over medium heat until sweet potatoes are fork tender, about 7 to 10 minutes. Remove lid and cook for another 5 minutes or until the edges of the sweet potatoes start to get crispy. Using a spoon carefully make 3 wells in the sweet potato mixture. Gently pour 1 egg in each well.
  5. 5Carefully transfer pan to oven and cook for 7 to 9 minutes or until eggs are just barely set.
  6. 6Garnish with fresh thyme and serve warm.
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