I love a good bowl of oatmeal for breakfast any day of the week, but sometimes it’s fun to take a little extra time to make something different on the weekends. My first choice would always be thick, fluffy French toast with strawberries and fresh whipped cream, but when I’m trying to make healthier choices, I usually go for an omelet or scrambled eggs. Still, what’s breakfast without carbs? Adding these skillet sweet potatoes is a great way to make a super filling and satisfying healthy breakfast.
Inspired by classic eggs and hashbrowns, I first made this spicier version for brunch on Sunday. I love the fact that skillet sweet potatoes and eggs only use one pan because it’s easy to clean up. So easy, actually, that I might make it in the dorm kitchen this upcoming school year. Speaking of which, I move back to school in exactly one month from today. Summer’s moving too fast!
For this simple meal, I sautéed the sweet potatoes with red bell pepper, red onion, garlic, and spices. The potatoes take around 15 minutes to cook, which was just enough time for me to unload the dishwasher, beat some eggs, and touch up a chipped nail– all of the important things.
Once the potatoes were soft on the inside and beginning to crisp on the outside, I transferred them to a plate and added the eggs to the skillet to scramble. Once the eggs were done, I added the sweet potatoes back to the skillet so they’d be piping hot, although in the 2 or 3 minutes it takes to scramble the eggs, they didn’t cool off much.
I actually made this meal twice, once for brunch on Sunday and again for dinner last night. The first time I made it, I just pushed the sweet potatoes to the side with a spatula and added the eggs right to the skillet at the end. That method worked fine but the skillet did get a little crowded so I recommend the temporary-relocation-to-a-plate method.
Instead of scrambling the eggs, you could also make several divets in the sweet potato mixture and crack whole eggs into the skillet, replacing the lid to let them steam for “sunny side up” instead of scrambled eggs. I didn’t take this route because of my runny egg issues, but I bet it’d be delicious if you’re into those.
I topped mine with salsa verde because I love salsa on eggs but avocado would be delicious, too. So there you have it– my new favorite healthy weekend brunch or breakfast for dinner (brinner!) meal.
If you try out the recipe, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
One Skillet Sweet Potatoes & Eggs
- 1 tablespoon cooking oil of choice (I use grapeseed oil or avocado oil)
- 1 small red onion diced
- 1 large or 2 small sweet potatoes, diced into small cubes (no need to peel)
- 1 red bell pepper, diced
- 1/2 teaspoon cumin
- Black pepper and salt, to taste
- Optional: a pinch of red pepper flakes or cayenne pepper
- Up to 1/4 cup water
- 4-6 eggs depending on how many you'd like, beaten
- For topping/garnish: salsa or salsa verde diced avocado, fresh parsley or cilantro, etc.
- In a large skillet, sauté the red onion, sweet potatoes, and red pepper in cooking oil over medium heat. Add cumin, salt & pepper to taste, and red chili flakes or cayenne pepper while cooking. Cook the vegetables for 15 to 20 minutes over medium heat until sweet potatoes begin to soften. If skillet becomes dry while cooking, add water a tablespoon at a time to help steam sweet potatoes and cook all the way through.
- Once sweet potatoes are soft and beginning to crisp, transfer to a large plate. If any charred black bits remain on the bottom of the skillet, wipe the skillet out with a paper towel.
- Add a pat of butter or small spoonful of oil to the skillet and add beaten eggs. Once scrambled, return potatoes to skillet to reheat, if necessary, and then serve immediately. Top with salsa or salsa verde and sprinkle with chopped fresh parsley or cilantro, if desired.
Recipe source: Healthy Liv
So tell me…
What’s your favorite healthy breakfast and your favorite decadent breakfast? Are they different?
How do you like your eggs cooked?