Get ready for an EPIC breakfast brunch bowl. Super filling, packed with veggies, and a nice change up to the sweet breakfast’s I’ve been eating. My roommate and I found this breakfast hash in the latest Eating Well Magazine and we were immediately inspired to make our own spin things. Enjoy!
Sweet Potato Breakfast Hash Bowls
- 2 small sweet potatoes, shredded with a mandoline
- 2-3 T of chipotle peppers in adobo sauce, chopped
- 1/2 small yellow pepper, diced
- 1/2 small orange pepper, diced
- 2 C spinach
- 2-3 pieces of ham, diced
- 2 eggs
- 1/2 an avocado
- Everything but the bagel seasoning
- Pickled jalapeños
- Hot sauce
- Cotija cheese
Mix together sweet potatoes, peppers, and ham with salt. Add to a pan with olive oil. Spread evenly and push the mixture flat in the frying pan. Once the veggies begin to cook, drizzle olive oil around the sides of the frying pan to make the potatoes crispy. After a few minutes, flip the hash. Continue flipping until cooked through. While the veggie mixture is cooking, cook two eggs in a separate frying pan. Once the eggs are cooked to your desire, divide the veggie mixture in to two bowls, top with egg, avocado, jalapeños, hot sauce, cotija cheese, and everything seasoning.
This post was inspired by Eating Well’s May 2020 magazine!