Sweet potato hash browns with asparagus and fried eggs

Votes: 1

How to Make Sweet Potato Hash Browns with Asparagus and Scrambled Eggs

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 342, total fat 20 G., saturated fats 5 G., proteins 17 G., carbohydrates 25 G., fiber 5 G., cholesterol 372 mg, sodium 335 mg, sugar 9 G.

American hash browns are fried, finely chopped potatoes (or hash browns), most often served for breakfast. But they can also be made with sweet potatoes, essentially the same potato, only sweeter, which adds an even more interesting flavor. Oven-baked sweet potato slices with smoked paprika, mixed with pan-fried asparagus and onions, and served with a fried egg. A hearty and healthy breakfast without the extra calories. And the smoked paprika's flavor replaces greasy bacon.

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:

2 large sweet potatoes, peeled and cut into 1cm pieces.
0.5 tsp smoked paprika
3 tbsp. l. olive oil
1 sweet onion, thinly sliced
2 cloves garlic, crushed
1 bunch asparagus, trimmed and cut into 2.5cm pieces.
2 tsp finely chopped sage
4-8 large eggs
Hot sauce, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a bowl, combine the sweet potatoes with the paprika, 1.5 tablespoons olive oil, 0.5 teaspoon salt, and a small amount of ground black pepper. Arrange in a single layer on a rimmed baking sheet and bake, tossing once or twice, until tender and browned in spots, about 15 minutes.

Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, for 1 minute. Increase the heat to medium-high and add the asparagus. Cook, stirring frequently, until the vegetables are tender, about 3 minutes. Add the roasted sweet potato and sage, season with salt and pepper. Transfer the hash browns to a bowl, cover, and keep warm.
Add the remaining 0.5 tablespoons of olive oil to the pan and heat. Crack the eggs into the pan and fry them to your desired consistency. Divide the hash browns among plates and top with the fried eggs. Serve with hot sauce.

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