Easy St Patrick’s Day Recipe: Eggs + Sweet Potato
My healthy cooks, today’s recipe is all about celebrating a colourful holiday – St Patrick’s Day! We are all trying to get into the festive spirit and what better way than with an epic St Patrick’s Day recipe that is green and orange: my sweet potato hash with eggs!
What makes these St Patrick’s Day recipe healthy?
These green eggs with sweet potato hash pack plenty of protein (from our eggs), fiber from our veggies, and complex carbohydrates (thanks to the sweet potato!)
The color code for this recipe is GREEN! Naturally 🙂 Green foods are often super high in antioxidants, and thus ideal for prevention of disease, cardiovascular health, skin, hydration and much more!
Three important things to keep in mind when making this green eggs recipe:
- Your sweet potato – grating this sweet potato allows for more surface area, which means more flavor and more crisp caramelization all over!
- Flavour – adding our green sauce over top brings this to the next level in terms of tangy, zesty flavor and a bit of spice from that jalapeno!
- Texture – we are all about the crisp caramelization on that sweet potato, so be sure the bottom gets plenty crisped up from the oil in the pan before you add in your eggs!
What makes this St Patrick’s Day Eggs recipe easy?
This is the ultimate breakfast skillet. Such an easy one to make 20 minutes before serving up for your friends, customizable to however many fried eggs you might want to make, however many people you are having around, etc! The sauce whips up easily in a blender and with a quick drizzle you’re ready to go!
Be sure to check out my easy egg-cooking tips here!
For more easy and healthy recipes, check out my $5 Eats Recipe Ebook here!
Recipe: Green Eggs with Sweet Potato Hash
Prep Time: 5 minutes
Cook Time: 20 minutes
Skill Level: Easy-Medium
2 small or one large sweet potato, peeled and grated with a box grater
2-4 eggs (depending on how many you’d like per serving)
Easy green salsa
- 1 lb grape tomatoes
- 1 whole jalapeno, sliced (de-seeded for less spicy, seeds left in for spicier)
- 2 cloves garlic, smashed
- 1 whole lemon, juiced
- Salt to taste
- 1 tsp honey
- ½ cup cilantro
Small handful fresh cilantro to garnish
Jalapeno slices, for garnish
- Preheat oven to 425F/220 C. Toss together grape tomatoes, garlic, and sliced jalapenos with 1 TB olive oil in a pan. Season with salt and pepper. Place into preheated oven to roast for 20-30 minutes, or until tomatoes are juicy and tender.
- Meanwhile, heat a frypan over medium heat with a drizzle of olive oil. Toss in potato shreds and fry, tossing frequently, for at least 15 minutes or until cooked through. Season with salt and pepper.
- Blend all salsa ingredients together, including roasted tomatoes, jalapenos and garlic, until you are left with just a bit of texture. Season generously and adjust as you taste.
- Crack in eggs one at a time atop the cooking sweet potatoes. Lower heat to medium-low. Cover the pan with a lid or place into the oven (be sure you’re using a heatproof pan!) until eggs are cooked to your liking.
- Remove skillet from heat/oven when eggs are done. Add more cilantro and/or jalapeno to garnish and serve with your salsa.