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Greek Cowboy Hash and Eggs
Greek Cowboy Hash and Eggs
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy sweet potato hash topped with pan-fried eggs, cilantro, feta cheese, and avocado - a delicious breakfast treat!
Ingredients:
  • 1 large sweet potato, peeled and cut into 1/4-inch cubes
  • 4 cloves garlic, minced
  • 1 tablespoon chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and ground black pepper to taste
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup crumbled feta cheese
  • 0.5 avocado, sliced
Instructions:
  • In a skillet over medium heat, heat 2 tablespoons of olive oil. Cook potatoes until they start to soften for about 5 minutes. Add onions and garlic and cook until onions sweat and caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper. Transfer to a bowl, cover with a plate to keep warm.
  • - Heat 2 tablespoons of olive oil in a skillet over medium heat. Gently add cracked eggs into the heated oil. Cook until slightly opaque, then carefully flip and continue cooking until no clear egg white is left. Be mindful not to overcook the eggs, as the runny yolk adds a creamy texture to the dish. Serve the cooked eggs over the potato mixture and garnish with cilantro, feta cheese, and avocado. Enjoy!

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