Go Back
Print

Honey mustard sweet potato hash

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 serivings

Ingredients

  • 4 large sweet potatoes, diced
  • 3 large russet potatoes, diced
  • 2 tbsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp dried oregano
  • 1 tsp dried sage
  • 3 tbsp olive oil plus 1 teaspoon
  • 2 tsp sea salt
  • 2 red bell peppers, chopped
  • 4 cups fresh kale, chopped
  • 2 avocados, skins and pit removed, chopped
  • 4 eggs

For the hash

For the honey mustard sauce

  • 1 tsp Dijon mustard
  • 4 tsp apple cider vinegar
  • 2 tsp honey
  • 2 tsp garlic powder
  • 4 tbsp olive oil
  • salt and pepper, to taste

Instructions

  1. For the hash

  2. Preheat oven to 450 degrees. Line a large baking sheet (or two regular-sized baking sheets) with parchment paper. 

  3. In a large mixing bowl, toss together potatoes, garlic powder, oregano, and sage. Spread out on a baking sheet(s) and bake for 35 minutes or until potatoes are golden. When they come out of the oven, toss with sea salt. 

  4. In a medium skillet, heat 1 teaspoon of olive oil to a medium heat. Add bell peppers and cook until no liquid remains. Turn off heat and mix in kale. Pour in honey mustard mixture and mix until combined. 

  5. Combine potatoes and vegetables. Cook eggs in a nonstick skillet over a medium-low heat until the white is cooked but the yolk is still runny. 

  6. Divide hash into four equal parts with one egg and one-quarter of the avocado. 

For the honey mustard sauce

  1. In a small bowl, combine Dijon mustard, honey, apple cider vinegar, and garlic powder. Whisk until well-combined. 

  2. While whisking, slowly pour in the olive oil so the mixture is emulsified. Add salt and pepper to taste.