The difference between farm fresh eggs and regular store-bought eggs is so huge to me. Ever since eating the fresh stuff it’s so difficult for me to buy ones from a large grocery store..they just taste SO much better! After having so many eggs left in the fridge I decided to make this delicious brunch dish…perfect for a lazy Sunday or a post-workout meal with the perfect amount of healthy carbs and protein. Either way, this dish wins.
Sweet Potato Hash with Farm Fresh Eggs
- 1 large sweet potato, sliced thinly
- ½ medium white or sweet onion, sliced thinly
- 2-3 large eggs
- 1 TBSP olive oil
- 1 garlic clove, minced
- dash of sea salt and pepper, to taste
- Preheat oven to 350 degrees F.
- Slice onion and sweet potato and set aside.
- In a medium saucepan, add half the olive oil, onion, and garlic and sauté until golden brown (~5-8 mins).
- In a second saucepan, add the other half of olive oil, sweet potato, and salt and pepper and sauté for a few minutes until tender.
- Once sweet potato has cooked for ~10 minutes and onion is caramelized, add to small baking dish, and bake for 10 more minutes.
- After baking onions and sweet potato, crack eggs in the middle of the hash and bake for a few more minutes (~5) until cooked to your liking.
The one good thing about temporarily living in South Georgia? VIDALIA ONIONS. If you aren’t familiar with vidalia onions, they reign from down south in Vidalia, GA. They are so sweet that people down here say you could literally just eat them like an apple. (I won’t be the one to test that out though…) They are so good caramelized with a little olive oil and garlic and once again, make this dish perfect. Let’s be real…local food ALWAYS wins. (Want more reasons to eat local? Check em out here.)
Cook your eggs to your liking…I like mine a little bit done so when you stab it with your fork the yolk oozes out. 🙂Happy Brunching!
All you need now is to grab your friends, some mimosas, and some chill vibes and you’re all set. ✌