4 Serves
65 Mins
Preheat your oven to 220°C.
Peel and dice the sweet potatoes into 1-inch cubes. Spread them evenly on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper.
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Vitamin E
2 mg / 15 mgVitamin K
214 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
326 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
291 mg / 1,250 mgPotassium
1264 mg / 4,700 mgSodium
1014 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
88 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Roast the sweet potatoes in the preheated oven for 30 to 35 minutes until they are fork-tender and golden brown.
While the potatoes roast, heat olive oil in a large skillet over medium-high heat. Add the diced red onion, bell peppers, green onions, and minced garlic. Sauté until the vegetables are tender and lightly golden, about 5 to 6 minutes. Season with salt and pepper.
Divide the roasted sweet potatoes and the sautéed vegetable mixture into individual ramekins. Create a small well in the center of each portion.
Sprinkle sharp cheddar cheese over the hash in each ramekin, then carefully crack an egg into the center well.
Bake the ramekins at 220°C for 5 to 6 minutes, or until the egg whites are set and the yolks reach your desired level of doneness.
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