Sweet Potato Hash

This dish reminds me of eating brunch in Chicago at one of my favorite breakfast joints, Feed.  I loved their Pulled Pork Sweet Potato Hash so much.  This so yummy (but there's no meat in this bad boy)!  We have it for dinner once in a while and it's awesome.  Breakfast for dinner is the best, isn't it?

 

INGREDIENTS

3 sweet potatoes
2 green bell peppers
2 Tbsp olive oil
Salt & pepper to taste
3 Eggs
2 Tbsp heavy whipping cream
¼ cup diced white onion
1 tsp minced garlic

DIRECTIONS

• Preheat oven to 400 degrees.
• Peel sweet potatoes and prick with a fork all over each potato.  Boil for 10 minutes, then drain and cut into 1-inch chunks.
• Cut green bell pepper into ½ -inch chunks.
• Pour oil in a cast iron skillet and turn on medium high.  Add onion and garlic, and stir for about 7 minutes.
• Add green pepper, sweet potatoes, salt & pepper, and stir, then pop in the oven for 35 minutes.
• Meanwhile, add eggs and heavy whipping cream to a bowl and whisk until just a little frothy.  Add salt & pepper to taste.  Spray a medium pan with non-stick cooking spray, then pour in the eggs and turn on medium. 
• Stir frequently, not letting the eggs burn, and keeping them fluffy.
• Take the potato hash out of the oven and top with cooked scrambled eggs.  Add fresh pea shoots if available.