I love to use weekend leftovers for a quick breakfast fix. Especially on busy weekends with baseball games, art classes and a birthday party!
We had White Sweet Potato Oven Fries with steaks the night before and, knowing my families’ love of these fries, I snuggled some away thinking of this warm, savory hash with an egg yolk mixing perfectly in.
Feeds two = me and my husband up Sunday morning before the kids and definitely after two cups of coffee.
2 tbs. olive oil
leftover white sweet potato fries, 5-7 of them, chopped
1/2 of a small onion chopped
1 sweet bell pepper, orange or red, chopped
pinch salt and pepper (potatoes should already be nicely seasoned)
dash of your favorite hot sauce
Chop the veggies. Heat the olive oil in a large fry pan.
Add the chopped onion and bell pepper and season with salt and pepper. Cook on medium until softened, about 8 minutes.
Add the chopped leftover sweet potatoes and cook for another 5-6 minutes until warmed through.
Push the hash to the side of the large fry pan and break in two eggs. Season with salt and pepper. Flip to your liking.
Serve the fried egg on top of the hash with a dash or two of hot sauce. Good morning!