Plate 1/2 cup potatoes. Top with fried egg and with fresh thyme; serve. Serving size: 1/2 cup hash and 1 fried egg. The post Sweet potato breakfast hash with eggs appeared first on The Staten ...

Add sweet potatoes ... Carefully remove eggs with a slotted spoon, blot dry and set aside. Bring water back to a simmer and repeat with remaining eggs. To serve, plate hash, top with eggs and ...

In a large dutch oven, add the potatoes, cover with water ... Slide into the oven. Poach the eggs. Remove the dishes from the oven, and top each one with an egg. Sprinkle lightly with salt ...

Stir in a dash of the Tabasco sauce and cook for 5 minutes until the potatoes ... poach the eggs in a large pan of simmering water for 2-3 minutes. 4. Divide the hash between bowls and top with ...

Toss sweet potatoes with olive oil, smoked paprika, cumin, salt and pepper. Spread on a parchment-lined sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender. In a skillet, heat ...

To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill. If you like, serve with toasted sourdough, poached eggs or mashed avocado.