Look no further for the perfect Sweet Potato Hash! Crispy sweet potatoes, tender veggies, and a DIY Southwestern seasoning blend topped with perfectly fried eggs. An easy, delicious, healthy breakfast ready in just 30 minutes!
To a large microwave-safe bowl, add the sweet potato and cauliflower along with 1 tablespoon of water. Cover with a large plate. Microwave for 3 minutes, toss, and continue to microwave in minute increments, up to 3 more minutes, until the veggies are tender yet still crisp. Drain and set aside.
In a large skillet, heat coconut oil over medium heat, then add the sweet potato and cauliflower, and stir to coat. Let saute without moving for 5 minutes, so a nice crisp forms.
2 Tablespoons coconut oil
Add onion, garlic, and jalapeno, with a large pinch of salt; cook for 2-3 minutes. Stir in cumin, cayenne, chili powder, cinnamon, and additional salt as needed. Stir and cook for an additional 4-5 minutes until the veggies are tender and golden.
1/2 cup yellow onion, 2-3 cloves garlic, 1 Tablespoon jalapeno, 1 teaspoon ground cumin, 1/8 teaspoon cayenne powder, 1/4 teaspoon chili powder, 1/8 teaspoon cinnamon, 1/2 teaspoon salt
Meanwhile, in a separate small skillet, cook eggs as desired (fried or sunny-side up is recommended). To cook them in the same pan, create individual wells in the hash, add the egg, and pop the oven-safe skillet in a 350°F oven until cooked through to desired doneness.
4 eggs
Serve the eggs with the hash and garnish with cilantro and scallions. Enjoy!