Start your day with this colorful sweet potato hash—loaded with good-for-you ingredients. Topped with eggs and fresh chives, it makes a perfect summer breakfast.
2 Tbsp. Fresh Thyme extra virgin olive oil
1 medium sweet potato, peeled and chopped
8 oz. fresh sliced mushrooms (mini bella, white, and/or shiitake)
1 small yellow onion, chopped
1/2 tsp. Fresh Thyme fine sea salt
1/4 tsp. freshly cracked black pepper
1/2 cup thinly sliced mini sweet bell peppers
2 cloves garlic, minced
1 small bunch broccolini, ends trimmed
4 Fresh Thyme large eggs
1 Tbsp. chopped fresh chives
1. {“Preheat oven to 400°F.
2. In a skillet, add olive oil and place over medium heat. Add sweet potato, mushrooms, onion, salt, and
pepper; cook for 8 minutes, stirring occasionally. Stir in bell pepper slices and minced garlic. Top with
broccolini. Cover loosely and cook an additional 4 minutes or until potatoes are tender.
3. With the back of a spoon create four wells in the potato mixture. Crack one egg into each well. Bake
for 10 to 12 minutes or until egg whites are set and yolks are beginning to thicken. Sprinkle with
chives
Recipe From: Fresh Thyme Market
