This weekend I made a variation of The Kitchn’s sweet potato hash and egg recipe. I have the cookbook and after realizing that the recipe isn’t online (at least I couldn’t find it!), I decided to just write it according to the way I made it.

My boyfriend and I love sweet potatoes and we love eggs, so I knew this would be a hit. A breakfast place in STL called Half & Half makes a similar breakfast hash, but in a skillet, not a ramekin. I think the ramekins make this a little easier to handle and consume. Enjoy and get creative with the mix-ins!

Made two ramekins

Ingredients:

1 sweet potato, diced and with the skin on and toss in olive oil  (add rosemary, thyme, salt and pepper)

1 onion

4 eggs

Almond milk – unsweetened and not vanilla (heavy cream or regular milk will also work)

Parmesan cheese to top with once it is out of the oven

Directions:

Preheat oven to 425 degrees. Roast the sweet potatoes and the onion in the oven for 30-40 minutes, tossing occasionally. Spray two ramekins with cooking spray, add sweet potato mixture to the bottom and crack two eggs in each. Add a dash of milk to each for a little added creaminess. Put back in the oven and bake for another 20 minutes, depending on how you like your eggs – I like mine a little runny. Top with some parm and enjoy!

I served brussel sprouts and bacon on the side.