Sweet Potato Hash with Eggs and Pimenton – Perfect Weekend breakfast or Speedy Supper
I have had some really busy days at work, racing just in time to make it to pick Eva up and getting home to realise that I had not taken meat out of the freezer so wasn’t sure what I would be making for our evening meal. This dish is perfect for situations like this and it is real comfort food- perfect to help unwind after a hectic day. Even if you don’t have any cooked sweet potatoes, it only takes about 10 minutes to boil some for this dish.
serves 2 hungry people
2-3 big or 5 small cooked sweet potatoes
1 onion peeled and chopped
1 clove garlic peeled and mashed
1 Red or half red and yellow pepper deseeded and sliced
1 tsp sweet pimenton
Oil for cooking
Heat the oil in a medium pan and tip in the onions and peppers and cook for about 5 minutes until they start to soften.
Add the garlic and cook further over a medium heat until the onions and peppers are almost cooked.
Stir in the pimenton until it is combined and continue to cook for a minute.
Slice the cooked sweet potatoes and make room in the pan and tip them in and cook until they start to brown.
Mix everything together then make 3 spaces in the vegetables and crack the eggs into each of them.
Season well and put the pan into the oven At 180c for about 8-10 minutes until the eggs are done to you liking.
Sprinkle over some chopped flat leaf parsley and serve immediately…and breath after that hectic day!