Fried sweet potato with fried egg

Votes: 1

How to Make - Fried Sweet Potatoes with Scrambled Eggs

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 419, total fat 20 G., saturated fats 6 G., proteins 13 G., carbohydrates 48 G., fiber 8 G., cholesterol 174 mg, sodium 988 mg, sugar 11 G.

If you love fried potatoes and eggs for breakfast, you can make this favorite dish healthier by replacing the potatoes with sweet potatoes and adding more juicy vegetables. Before frying, bake the sweet potatoes in the oven. You can do this the night before for a quick breakfast in the morning.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 sweet potatoes (about 1 kg.)
3 tbsp. l. olive oil
3 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
4 cups fresh baby spinach
1 tbsp. butter
4 eggs
8 fresh basil leaves, torn or chopped
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet potato, eggs, Parmesan cheese, spinach, sweet pepper, basil

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Place the sweet potatoes on a baking sheet, prick them with a fork, and bake until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 2.5cm (1-inch) cubes; set aside.
Heat olive oil in a large skillet over medium heat. Add garlic, onion, and pepper and cook until softened, about 5 minutes. Add diced sweet potatoes, season with a little salt and pepper, and continue cooking, stirring occasionally, until the sweet potatoes are tender, 10-15 minutes. Reduce heat to low and add spinach.

In a large nonstick skillet over medium-high heat, melt the butter and fry the eggs until the whites are set and the yolks are still runny. Divide the sweet potatoes among four plates and top each serving with an egg. Sprinkle with basil and Parmesan.

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.

Categories:

recipe / Calorie content of prepared meals / Oven / Autumn dishes / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Sweet potato

Recipe collections