by jonewman
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my 7 recipes »
jonewman's Notes:
Expand2 tablespoons Olive Oil Ask a question about this ingredient
2 pounds Sweet Potatoes, Diced Ask a question about this ingredient
1 Medium Yellow Onion, Diced Ask a question about this ingredient
1 Red Bell Pepper, Diced Ask a question about this ingredient
3 ounces Shiitake Mushrooms, Steams Removed, Sliced Ask a question about this ingredient
4 Eggs Ask a question about this ingredient
2 teaspoons Sweet Spanish Paprika Ask a question about this ingredient
1 teaspoon Crushed Garlic Ask a question about this ingredient
Shaved Parmesan to Taste Ask a question about this ingredient
Salt and Pepper to Taste Ask a question about this ingredient
Put olive oil into a large skillet over medium - high heat. Add sweet potatoes, paprika, pepper and a heavy sprinkle of salt to the pan. Cook for 10 minutes and stir occasionally.
Ask a question about this stepNow add the crushed garlic, yellow onions, red bell pepper and shiitake mushrooms. Continue to cook for another 10 minutes or until the sweet potatoes are cooked through. Once cooked through, put on low heat till eggs are done.
Ask a question about this stepIn a separate pan, cook your eggs one at a time. I cooked them over easy, but any style will do.
Ask a question about this stepOnce the eggs are cooked, turn off the heat on the sweet potato hash. Divide the hash onto four plates. Top each plate of hash with one of the eggs and sprinkle a touch of paprika onto each egg. Sprinkle the shaved Parmesan over the top of the egg and hash and serve.
Ask a question about this step
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
