Sweet Potato Hash with Baked Eggs Recipe

By á-31592

Weight Watchers Points: 4 (Points+), 3 (Old Points)
Nutritional information does not include the extra, optional salt and pepper.

Serving size: 1 egg + ¾ cup hash | Calories: 157 cal Fat: 7.4g | Saturated fat: 2.1g | Carbohydrates: 15.2g | Sugar: 2.6g | Sodium: 367.6mg | Fiber: 2.2g | Protein: 7.7g | Cholesterol: 186.0mg

Ingredients

• 1 large sweet potato (1 1/2 lb.), peeled & grated
• 3/4 tsp grated nutmeg
• 1/2 tsp kosher salt
• 1/2 tsp ground pepper
• 2 tsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp chopped fresh sage
• 4 eggs
• Salt and pepper, to taste

Details

Adapted from cookincanuck.com

Preparation

Step 1

1.Preheat the oven to 375 degrees F.
2.In a large bowl, toss to combine the grated sweet potato, nutmeg, salt and pepper.
3.Heat the olive oil in a large cast-iron skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions just begin to brown, 4 to 5 minutes.
4.Add the sweet potato mixture, along with the garlic and sage. Cook, stirring frequently, for about 5 minutes.
5.Cover the pan and cook until the sweet potato starts to brown on the bottom, 10 to 15 minutes.
6.Using the back of a wooden spoon, make 4 indentations in the sweet potato and crack the 4 eggs into the indentations.
7.Transfer the uncovered skillet to the oven and bake until the egg whites are cooked and the yolks are runny, about 10 minutes.
8.Season with salt and pepper, to taste. Serve.