Sweet Potato, Avocado and Eggs Hash

Happy Mother’s Day for all those mothers out there! Today my brother and I prepared breakfast for my mom and this dish was the star.

We actually have a video of when we were younger, making breakfast for my mom, and it’s terribly funny. My brother had to stand on a chair to reach the stove-top and he had so much trouble cooking a simple egg that he had to call me over for help (you can hear the fear in his voice). Then he tries to cut the bread, but it’s looks terrible, so I go over and try, which results in me cutting an even worse slice. In the end, we manage to plate the scrambled eggs on a really overly thick slice of bread, and I complete it by just randomly putting an unpeeled banana on top. Least to say, it was not my best dish.

Thankfully, well I think, I’ve improved from those earlier experiments in the kitchen. For today’s breakfast, I woke up at 6:45 am to make the hash, along with freshly baked bread and a yogurt bowl with fresh fruit, but I only managed to finish almost 2 hours later because the oven was taking so long to preheat. I love the combination of sweet potatoes, cheese, tomatoes, avocado and eggs but next time I make this, I’m definitely chopping my ingredients the night before because I’m not a very fast chopper.

This is how my brother set the breakfast table, and it couldn’t be complete without a jar of peanut butter. Hope you indulge your mother with something!

• Servings: 4-6
• Time: 50 mins (Prep 20 mins)
• Difficulty: Easy
• Print

Perfect for brunch, this easy yummy dish is good for your taste buds and your stomach. For a quicker morning, cut the ingredients the night before.
Adapted from: Sweet Potato Hash – Show Me The Yummy
Ingredients:
4 strips bacon (chicken or turkey for a healthier option)
1  1/2 lb. sweet potatoes, peeled and cubed into small pieces (one large worked for me)
1 yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 tsp. paprika
1/2 tsp. oregano
1 tsp. pepper
1 tsp. salt
1 cup Habanero Jack cheese, grated
4 eggs
1/2 cup cherry tomatoes, cut in half
1/2 avocado, diced
1/4 cup feta cheese

Instructions:

1. Preheat oven to 200 °C (400 °F). In an oven-safe casserole or large skillet (I used my dutch oven, Le Creuset), cook the strips of bacon over medium heat on the stove top until crispy, flipping once. Transfer bacon on a plate and crumble into small pieces.
2. In the same dish or pan, cook the sweet potato and onion in the bacon grease for 5 minutes or until soft. Add in the bell peppers, paprika, oregano, pepper and salt. Cook for around 10 minutes, or until the bell peppers are soft. Remove from heat and mix in the Jack cheese and crumbled bacon.
3. Make 4 indents in the sweet potato mixture for the eggs. Crack each egg into an indent and bake in the oven for 15 minutes, or until the egg whites look cooked.
4. Top with cherry tomatoes, avocado and feta cheese before serving.

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