This recipe has turned into the most requested meal when I am visiting my family. It started off as a bit of a joke since I worked for a Paleo blog; I was going to make them a Paleo dish and they were going to like it. Then they did, they really liked it–and we found out that it’s easy to make for a crowd. (Though I have no idea when we became such a large crowd, how time flies.) This simple sweet potato hash with asparagus, onions, and eggs has become a fast favorite. It’s suitable for large brunches or to enjoy as a weeknight dinner.
My favorite thing about this sweet potato hash is its flexibility. If you do not have asparagus, no problem–add more of the other ingredients, or use zucchini, or bell peppers. Want more protein? Add some crumbled sausage to the skillet. Or serve with a side of bacon, because obviously. You can crack as many eggs into the skillet as desired, and then finish cooking it on the stove or in the oven. I highly recommend sticking with sweet potatoes as the base, not only because they offer a sweet balance to the dish, but also because they are high in fiber and vitamins A and C.
It’s a one skillet kind of recipe, something I fully support – less dishes! The onion, sweet potato, and asparagus are cooked first. Once they start to feel fork-tender, you can add in the eggs–the veggies will continue cooking with the eggs. Make small wells in the skillet mixture and crack an egg into each. (Or crack the egg into a small bowl first to make sure that no eggshells get in.)
The last step is to cover the skillet and continue cooking until the eggs are set to your liking. This simply requires checking the pan every couple of minutes. I use the stovetop method most often because it’s too hot to turn on the oven. But if you prefer, you can transfer the skillet to the oven to bake at 350 degrees. You need a cast iron skillet or oven-safe pan for this other method, but I have found that the eggs cook a little more evenly in the oven.
As the eggs finish cooking, the bottom of the hash gets crispy and browned and caramelized and delicious. If you are not a fan of runny eggs, just keep cooking the dish until the yolks are hard. (Looking at you, sister.) Top with a little avocado, crumbled bacon, or fresh parsley, and you have one savory meal. It’s even Paleo, right down to the bacon. Eat immediately!
Note: If you are doubling or tripling this recipe for a larger gathering, it’s easiest to actually roast the sweet potatoes in the oven ahead of time rather than cooking them in several skillets. Peel the potatoes and dice them up, then spread them out on a baking sheet and toss with a little olive oil. Sprinkle with salt and pepper and roast for 20-30 minutes at 400 degrees, until slightly soft. Then place them in the skillet with the sauteed onions and proceed with the asparagus.
- 2–3 tbsp extra virgin olive oil
- 1 small yellow onion
- 2 medium sweet potatoes
- ½ bunch of asparagus
- 3–4 eggs
- Salt and freshly ground pepper, to taste
- Fresh parsley, optional
- Dice the onion. Peel and dice the sweet potatoes. Trim the ends off the asparagus and cut into 1-inch pieces.
- Heat one tablespoon of olive oil in a large skillet over medium-low heat. Add the onion, sprinkle with salt, and sauté for 5–6 minutes to slightly caramelize.
- Turn the heat up to medium and stir in the sweet potatoes. Add one more tablespoon of olive oil and sprinkle with salt and pepper. Cover and cook, stirring occasionally, for 7–8 minutes.
- Add the asparagus and cook, covered, for 4–5 minutes, stirring regularly. Add more olive oil if necessary. The asparagus should become barely fork-tender and the potatoes should start to soften.
- Make three or four small wells in the sweet potato mixture. Carefully crack the eggs into the wells and cover the skillet. Cook for an additional 5–6 minutes or until the egg whites are set, checking often. Serve immediately, topped with fresh parsley for garnish if desired.