I love when leftovers can be repurposed into another meal that tastes completely different from the first one. If you happen to make extra of these roasted sweet potato bites for dinner, a savory breakfast is in your future. Even if you don’t have any leftover, they are super easy to make. This sweet potato hash is wonderfully savory with hints of rosemary and a balance of sweetness from the sweet potatoes, onions and of course, eggs.
- 2 - 3 cups roasted sweet potato bites
- 1/2 onion diced
- 2 garlic cloves chopped
- 4 green onion sliced
- 2 eggs
- 3 tablespoons olive oil
- 1 sprig rosemary leaves removed from stem and chopped
- salt & pepper to taste
- Preheat your oven to 400 degrees.
- Heat the olive oil over medium-high heat in a large cast iron skillet and sauté the diced onion with the light parts of the green onion until they are golden.
- Add the cooked sweet potato bites, rosemary and garlic to the skillet and cook for a few more minutes until the potatoes are warmed through and get a little color. Add additional olive oil as needed. Remove from the heat. Stir in half of the dark parts of the green onion and season well with salt & pepper.
- Make small wells for each egg in the skillet (you can spin a wooden spoon to form the perfect space). Crack an egg into each well.
- Bake for 12-15 minutes, or until the eggs are to your desired temperature.
- Garnish with the remaining green onions and season the egg with salt & pepper.