Go Back

Fall Vegetable Breakfast Hash

5 from 1 vote
Print Recipe

Ingredients
  

  • 1 cup diced sweet potatoes (I used Melissa's yams)
  • 1 cup diced Baby Yellow Dutch Potatoes (I used Melissa's)
  • 1 cup diced sunchokes (I used Melissa's)
  • 1/4 cup diced green peppers
  • 1/4 cup diced, onions
  • 1 tbsp vegetable oil
  • dash salt and pepper
  • 1 tbsp chopped parsley
  • 2 eggs
  • olive oil for drizzle

Instructions
 

  • Preheat oven to 350 heat 8-inch cast iron or oven safe skillet over med-high heat for about 1 minute add oil heat another minute until oil shimmers brown vegetables in oil stir frequently for about 5 minutes.
  • Place pan in oven for approximately 10 minutes. move pan to stovetop and carefully
    add eggs on top of vegetables return to oven and roast about 10 to 15 minutes
    until whites are firm and yolks are set still runny remove from oven sprinkle
    with parsley, enjoy!