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Savory Sweet Potato and Beet Breakfast Hash with Chimichurri Drizzle
Start your day with a nutrient-packed Savory Sweet Potato and Beet Breakfast Hash. Easy, vibrant, and topped with a refreshing chimichurri.
Kickstart your morning with a burst of color and nutrition with our Savory Sweet Potato and Beet Breakfast Hash. This unique recipe combines the earthy sweetness of beets and sweet potatoes, topped with a zesty chimichurri sauce that wakes up your taste buds. Packed with fiber, vitamins, and antioxidants, this breakfast dish is designed to fuel your day in the healthiest way possible.
This breakfast hash not only satisfies your hunger but also supports your wellness goals. Sweet potatoes are a fantastic source of beta-carotene and vitamin C, while beets provide nitrates that can improve blood flow and lower blood pressure. The vibrant chimichurri adds a fresh, herby twist without adding extra calories, making this dish both delicious and diet-friendly.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Start your day with a nutrient-packed Savory Sweet Potato and Beet Breakfast Hash. Easy, vibrant, and topped with a refreshing chimichurri.
Ingredients
- • sweet potatoes: 2 medium, peeled and diced
- • beets: 2 medium, peeled and diced
- • red onion: 1, diced
- • olive oil: 2 tablespoons
- • garlic: 2 cloves, minced
- • eggs: 4
- • fresh parsley: 1 cup, chopped
- • red wine vinegar: 2 tablespoons
- • dried oregano: 1 teaspoon
- • red pepper flakes: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- 2 Toss the diced sweet potatoes and beets with 1 tablespoon of olive oil, salt, and black pepper. Spread them out evenly on a baking sheet.
- 3 Roast in the oven for 20 minutes, or until the vegetables are tender and slightly caramelized. Toss once halfway through cooking for even roasting.
- 4 While the vegetables are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the red onion and garlic, sauté until translucent and fragrant.
- 5 In a small bowl, mix the chopped parsley, red wine vinegar, oregano, red pepper flakes, and a pinch of salt to create the chimichurri sauce.
- 6 Once the vegetables are done, remove them from the oven and add them to the skillet with the onions. Stir to combine and heat through.
- 7 In a separate pan, fry the eggs over medium heat until the whites are set but the yolks are still runny, about 3-4 minutes.
- 8 To serve, divide the hash among four plates, top each with a fried egg, and drizzle generously with chimichurri sauce.
Serving Suggestions
- • Serve this breakfast hash with a side of fresh mixed greens or arugula dressed lightly with lemon juice and olive oil for a refreshing contrast. Pair it with a glass of freshly squeezed orange juice or a warm herbal tea to enhance the flavors and keep the meal light yet satisfying. For an added crunch, consider garnishing the hash with a handful of toasted pumpkin seeds or sunflower seeds. This not only adds texture but also boosts the nutrient profile with healthy fats and minerals.
Storage Tips
Store any leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if needed to prevent sticking. The chimichurri sauce can be stored separately in a small jar and will keep for up to a week in the fridge. If you prefer, you can also freeze the hash in individual portions for up to a month. Thaw overnight in the refrigerator before reheating.
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