As seen in many of my breakfast videos, I love using eggs since they’re a versatile, high-quality protein. Despite popular belief, eggs can be absolutely be part of a healthy diet that includes a variety of nutritious foods!
to a large bowl and stir to combine.
- Remove baking sheet from the oven and coat with 2 teaspoons oil. Use a wooden spoon or spatula to spread potatoes and vegetables out evenly onto the baking sheet. Bake, stirring occasionally during cooking time, until sweet potatoes are fork-tender, about 18 to 20 minutes.
- Move vegetables away from the sides, toward the center of the baking sheet (to create a mound for adding 4 eggs). Use the back of a spoon to create 4 wells in hash. Crack one egg into each well. Season with salt and pepper. Bake until whites are set and yolk is jammy, about 8-10 minutes.
- Drizzle 1 tbsp red wine vinegar over everything and garnish with 2 tbsp chopped chives just before serving.
Additional notes:
- Be sure to keep potatoes to a ½-inch size so that they cook evenly and quickly.
- Cracking the egg into a bowl first makes it easy to remove any rogue eggshell that may end up in the egg when it’s cracked.
- The USDA recommends cooking eggs until the yolk and whites are firm.
