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SideChef
Recipes
Breakfast
Moroccan Sweet Potato Hash with Eggs
Recipe

10 INGREDIENTS • 8 STEPS • 52MINS

Moroccan Sweet Potato Hash with Eggs

4
1 rating
What a great breakfast to fuel the start of your day. Also perfect for brunch! I tried to compliment the sweet base with cinnamon, while still keeping it savory with the salty pancetta and cumin and with a slight kick from the chili powder.
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Moroccan Sweet Potato Hash with Eggs
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Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
What a great breakfast to fuel the start of your day. Also perfect for brunch! I tried to compliment the sweet base with cinnamon, while still keeping it savory with the salty pancetta and cumin and with a slight kick from the chili powder.
52MINS
Total Time
$4.54
Cost Per Serving
Ingredients
Servings
2
US / Metric
Moroccan Spice Blend
Ground Cumin
1 tsp
Ground Cumin
Ground Cinnamon
1 tsp
Ground Cinnamon
Chili Powder
1/2 tsp
Chili Powder
Ground Coriander
1/2 tsp
Ground Coriander
Salt
1/2 tsp
Salt
Sweet Potato Hash and Eggs
Pancetta
2/3 cup
Diced Pancetta
Coconut Oil
2 Tbsp
Coconut Oil, divided
Sweet Potato
3 cups
Diced Sweet Potatoes
bite-sized 1/2 inch cubes
Scallion
2 Tbsp
Diced Scallions
Egg
2
Large Eggs
Nutrition Per Serving
VIEW ALL
Calories
662
Fat
42.9 g
Protein
23.3 g
Carbs
48.5 g
Add to plan
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Moroccan Sweet Potato Hash with Eggs
Save
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
Cooking InstructionsHide images
step 1
In a small bowl, mix together Ground Cumin (1 tsp), Ground Cinnamon (1 tsp), Chili Powder (1/2 tsp), Ground Coriander (1/2 tsp), and Salt (1/2 tsp). Set aside.
step 1 In a small bowl, mix together Ground Cumin (1 tsp), Ground Cinnamon (1 tsp), Chili Powder (1/2 tsp), Ground Coriander (1/2 tsp), and Salt (1/2 tsp). Set aside.
step 2
Preheat your oven to 375 degrees F (190 degrees C).
step 3
While it preheats, place Pancetta (2/3 cup) and half the Coconut Oil (1 Tbsp) in a large frying pan. Turn the burner to medium/medium-high heat.
step 4
Once the coconut oil melts, add the Sweet Potatoes (3 cups). Cook until potatoes start to brown, stirring occasionally, 5-10 minutes.
step 4 Once the coconut oil melts, add the Sweet Potatoes (3 cups). Cook until potatoes start to brown, stirring occasionally, 5-10 minutes.
step 5
Add the spice blend and the remaining Coconut Oil (1 Tbsp) and cook until potatoes are browned completely and soft, stirring occasionally for 5 more minutes. Remove from heat.
step 6
Lightly grease an 8x8-inch baking dish or equivalent. Transfer potatoes into this dish. Top with the Scallions (2 Tbsp).
step 6 Lightly grease an 8x8-inch baking dish or equivalent. Transfer potatoes into this dish. Top with the Scallions (2 Tbsp).
step 7
Bake at 375 degrees F (190 degrees C) for 10 minutes.
step 8
Remove dish from the oven and gently crack Eggs (2) on top of the sweet potatoes, trying not to break the yolks. Return dish to the oven and bake until the eggs are done, but still have a runny yolk, around 10 minutes. Serve immediately.
step 8 Remove dish from the oven and gently crack Eggs (2) on top of the sweet potatoes, trying not to break the yolks. Return dish to the oven and bake until the eggs are done, but still have a runny yolk, around 10 minutes. Serve immediately.
Tags
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Breakfast
Dairy-Free
Gluten-Free
Brunch
Healthy
Shellfish-Free
Dinner
Meals for Two
Father's Day
Potatoes
Mother's Day
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