3-lb bags of sweet potatoes were on sale at the grocery store the other week, naturally I bought it. Then we got super busy being that it was Restaurant Week and all, to make a long story short come Friday we still had a 3-lb bag of sweet potatoes to use up....
This recipe is a product of that predicament.
Fried potatoes with onions, bell peppers, mushrooms, and tomatoes topped with an egg... Yes, its just as good as it sounds. Add a little cayenne pepper and the dish becomes especially appreciated after a run in 20 degree weather. It was flavorful and the epitome of fall eating.
Make it. Now.
|Wish I would have taken a picture while it was still in the pan|
Sweet Potato Hash For One
Adapted from here
1 small sweet potato, cubed
1/4 cup onion, chopped
1/4 cup mushrooms, chopped
1/4 cup bell pepper, chopped
1 roma tomato, chopped
sprinkle of cayenne pepper
salt & pepper to taste
Heat a little olive oil in a large skillet over medium heat. Add sweet potatoes & onions, cover, and cooked until soft.
Uncover and add mushrooms, bell pepper, tomato, cayenne, salt & pepper. Cook for 5 minutes more or until mushrooms and bell pepper are soft.
Make a hole in the middle of the pan and crack an egg into it, cover and cook for 3-5 minutes more until the whites are set.
Carefully plate and serve.