A nice variation on corned beef hash, this combination of sweet potatoes and peppers is seasoned with a pinch of paprika. It makes a delicious weekend breakfast or vegetarian supper.
Recommended
2 medium sweet potatoes, peeled and finely diced
1/4 cup plus 1 tsp extra-virgin olive oil
3/4 cup finely diced red bell pepper
3/4 cup finely diced green bell pepper
1/2 cup finely diced red onion
2 tsp minced garlic
1 tsp minced jalapeño pepper
1/2 tsp sea salt
1 tsp minced oregano
1/2 tsp freshly ground black pepper
1 pinch of paprika
4 large eggs
1/4 cup plus 1 tsp extra-virgin olive oil
3/4 cup finely diced red bell pepper
3/4 cup finely diced green bell pepper
1/2 cup finely diced red onion
2 tsp minced garlic
1 tsp minced jalapeño pepper
1/2 tsp sea salt
1 tsp minced oregano
1/2 tsp freshly ground black pepper
1 pinch of paprika
4 large eggs
Bring a large pot of salted water to a boil. Cook the sweet potatoes for about 3 minutes, until crisp-tender. Drain and set aside.
Heat 1/4 cup of the extra-virgin olive oil in a large skillet over medium heat. Add the red and green pepper, onion, garlic, jalapeño pepper and salt. Cook for about 10 minutes, stirring frequently, until the vegetables are soft. Increase the heat to medium-high and add the cooked sweet potatoes, oregano, black pepper and paprika. Cook for about 10 minutes, stirring frequently, until the vegetables are soft and lightly brown.
Meanwhile, heat the remaining 1 teaspoon extra-virgin olive oil in a large, preferably nonstick skillet over medium heat. One at a time, break the eggs into a small bowl, and then slide them into the skillet. Cook until the whites are set. Gently turn the eggs over and cook for about 1 minute for over easy or about 2 minutes for over well.
Recipe courtesy of Dr. Mark Hyman
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