Yams Beet Hash With Eggs


Healthy Beet Hash and Eggs Recipe

Video taken from the channel: Totally-Food


Triathlete Nutrition Easy Beet & Sweet Potato Hash

Video taken from the channel: TrainerDavey


Sweet Potato Breakfast Hash with Sausages and Eggs

Video taken from the channel: Jyothi Rajesh


Sweet Potato Hash with Eggs

Video taken from the channel: Jessica Gavin


Sweet Potato Rösti and the Perfect Poached Egg £7.94

Video taken from the channel: MOB Kitchen


Healthy breakfast Sweet potato & beetroot rosti with chilli avocado & poached egg

Video taken from the channel: Haste’s Kitchen


4 Sweet Potato Breakfasts

Video taken from the channel: Tasty

2 cups (400g) cubed sweet potato 2 cups (400g) cubed beet 2 teaspoons dried sage 2 teaspoons olive oil 2 large eggs (or veggie sausage patties) 1/2 teaspoon freshly ground black pepper. Healthy sweet potato hash with eggs is a simple breakfast made in one pan. Sauteed potatoes and bell peppers are seasoned with smoked paprika for a savory flavor. Over easy eggs are baked right in the skillet for extra protein. salt, salt, extra virgin olive oil, pepper, sweet potatoes, extra virgin olive oil and 3 more.

Sweet Potato hash proportionalplate.com. parsley, large eggs, unsalted butter, yellow onion, jalapeño and 3 more. SEARCH. Sweet Potato Breakfast Recipes. Add the beets to the pan, and cook for 5-7 minutes. Add the sweet potato to the pan and cook for 15-20 minutes, stirring every 5 minutes, until both the beets and sweet potatoes are fork-tender.

Allow pieces to brown on the bottom of the pan during this process! Add the salt, pepper, red pepper flakes, and return the bacon to the pan. Bake for 18 to 20 minutes, stirring after 10 minutes. Create eight wells in sweet potato mixture.

Gently crack an egg into each well. Season eggs with remaining ¼ tsp. salt and remaining ¼ tsp. pepper. Directions Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a. Heat oil in a large skillet.

Add onion, beets, sweet potatoes and turmeric. Season with salt and pepper. Cook until bottom of hash develops a little crust. Flip hash over and cook until other side has a bit of a crust.

Sprinkle with parsley. Divide hash among six plates. Heat olive oil in a large non-stick skillet over medium-high and add the chopped sweet potato and onion. Cover and cook, stirring occasionally, until potato is cooked through, about 10-15 minutes.

Add garlic, beets, and sea salt. Cook for another 3 minutes, at which point the garlic will be fragrant. sweet potato and beet hash with sunny side eggs. shaved brussel sprout, fennel, and apple salad with honey mustard dressing. zucchini noodle lasagna with sausage and homemade ricotta. grilled vegetable, quinoa, and honey sriracha shrimp salad. one more bite! curried chicken soup w/ homemade ramen.

Sautéed yukon gold potatoes, sweet potatoes, and beets are topped with poached eggs for a meatless meal fit for brunch or dinner. To save time, you can purchase precooked, vacuum-packed beets at many markets in the produce section.

List of related literature:

SWEET POTATO HASH WITH POACHED EGGS Be sure to substitute sweet potatoes for just half of the potatoes here.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Season eggs with salt and pepper and sprinkle parsley over hash.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Gradually add egg mixture to mashed sweet potato mixture, whisking gently to combine.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

WHY THIS RECIPE WORKS: To put a sweet twist on traditional potato hash, we looked to swap out regular spuds for sweet potatoes and boost the flavor with a backbone of chili powder.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Slide the eggs onto the hash and sprinkle with fleur de sel.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

This goes great with scrambled eggs, works with cream cheese in a dip, or could liven up a potato hash.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
Houghton Mifflin Harcourt,

Combine with potatoes and onions to make a skillet hash and top with fried eggs.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Stir yolks into potato mixture, and then add nutmeg, raisins, and nuts.

“The Foxfire Book of Appalachian Cookery” by Linda Garland Page, Eliot Wigginton
from The Foxfire Book of Appalachian Cookery
by Linda Garland Page, Eliot Wigginton
University of North Carolina Press, 1992

To mixture add 2 raw egg yolks, 3 T. melted butter, and 3 T. finely chopped dill and or parsley.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Mix the egg yolks with the milk,garlic, parsley, salt, and pepper; the mixture should be moist and hold together.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Me: cooking sweet potato my own way, taking some tips from another of their vids, but letting this one play without watching because the music is dope

  • Hey so I watch the Insta videos but tbh i didn’t watch this I just came here to ask why you’re wasting my time by having a name that isn’t BuzzFood

  • Wow, what a colorful meal. Love the brightness from the beetroot. Definitely a healthy one. First video in the new kitchen…loving the setup. I would love to see a healthy pasta dish:) Thank you as always.

  • The first recipe for the little sweet potato cups would be super cute for a brunch…..My little girl just brought a sweet potato home from her school garden and I wanted to do something fun with it. I think I am going to make my own version of the sweet potato quiche. I really like the idea of using the potatoes as a crust ���� Also, I love the way the one in the loaf pan came out!

  • Hello from New York City. Happy New Year! Love, love the kitchen. Sorry to miss some videos, but I’m on a marathon now. Reason why…. I postponed for February my “beach body 2017” diet �� You are one of my favorite chefs, so, here I am. Good video and recipe choice! Love your style of presentation. Good luck in the new year. Keep the good work!!!

  • Made the sweet potato hash for breakfast this morning! It was a big hit with the husband! Not sure if the kids would have liked it cause we ate it all and feed them pancakes! #SorryNotSorry

  • is anyone else disappointed at how much of the vegetables they wasted in the hash? news flash, you can use the top part of the bell pepper and the white part of the green onion!! –

  • Looooooove the new kitchen! It looks so delicious…. and the breakfast looks sumptuous as well. Love the color scheme of it all. Are you getting a sink?

  • I got some recipes for y’all to do:
    Thanksgiving Desserts
    Halloween snacks
    Foods that preteens can make
    Healthy dinner food
    Veggie foods
    Italian food
    Dog treats (Just Incase, someone wants make something for their pets)
    Pancakes foods

  • here is an easier and quicker alternative to the first recipe. it allows the sweet potato to shine more and you can eat it for all kinds of meals, use it as a garnish or show off. it does take around 1hr, sweet potato isn’t easy to cook quickly in the oven, but for other meals or if you have time to kill it’s totally worth it!
    it uses 3 lbs (1.3kg) of sweet potato, so adjust the rest to however much your potatoes weigh

    -3lbs sweet potato
    -1tsp cayenne pepper
    -1tsp chilli powder
    -1tsp salt
    -1/2cup (100g) brown sugar (you can use less or more depending on how sweet you want the taste)
    -3/4cup-ish (180g) MELTED butter (vegan butter, dairy free etc works just as good)

    1. slice washed and dried but unpeeled potatoes into thin slices like in the video, you can use a mandolin or other tools
    2. add the sliced potatoes into a bowl and add all the other ingredients
    3. mix and coat the potatoes evenly. if it’s too dry, add more melted ‘butter’
    4. on a clean flat surface, lay the potato slices in a line so that they slightly overlap each other. make lines of around 15 slices.
    5. starting from the slice that isn’t laying on top of any others, roll the slices up so that they form a burrito-like shape that’s the rose!
    6. place the rolled up potatoes into lined muffin, cupcake etc pans that will support their shape. you could also bake them all together in one larger pie pan using parchment to support them. you could also use toothpicks to help hold the rolls together if you find them falling open.
    7. bake them for 40ish minutes at 400f/200c until they appear cooked all the way through, larger slices may take longer
    8. done!! i adapted this from somewhere else but i don’t remember the source.

    you can serve this in so many different ways. as a topping/garnish for a warm pasta or baked dish, alongside a veggie burger and some yummy veg, with a variety of salads etc. if you ate it for breakfast, i think a few on their own are amazing! but to make a bigger meal out of it, eating them warm with vegan sausages and beans would make you feel like royalty. so many possibilities:-)

  • You know the more I watch tasty videos the more I realize… They seem lacking, underwhelming, uninspired. They don’t really challenge my ability to cook and don’t really give me any ideas. They are just a bunch of cheap lazy work arounds and I’m realizing that’s not really what I’m looking for. I want to be challenged, I want to learn something, I want to be inspired. Tasty videos just don’t seem to do that for me. Seriously considering unsubbing. Sorry tasty.

  • I love ur new kitchen studio, very rustic! I definitely want to make this dish for myself n my dad since we both have to watch our carb n refined sugar intakes. I would love to see more breakfast dishes n ideas. Sending u love from Cali (LA).

  • You missed simple breakfast called Cek Mek.. Fried sweet potato dough with burst of sugar syrup inside.. We eat it during breakfast in east coast Malaysia.So good.

  • Got my truck back…wasn’t just my turbo out, my throttle pedal sensor went out also. Well, might as well get an oil change too…$3600 later…smh

  • HAHAHAHHAHHA I Cut myself bad on a mandolin slicer a year ago while cutting vegetables. Tried to get a cucumber slice out because I’m a perfectionist and ended up in me bleeding for 45 minutes ;-; bad memories lmbo.

  • I really really want to try this, it looks so good! But maybe not for breakfast (here in France we prefer sweet things for breakfast), for lunch I think it could be great:)

  • New kitchen is fabulous. This recipe is great and will be on the menu soon. Will use flaxseed for egg in patty.
    Would love to see the neon sign more visible. It is hard to make out on camera.
    Coming from Illinois in USA ���� So happy to have you on my list of videos to watch. Keep up the good work.

  • Hi, I am from Costa Rica. This year I am going to make more of your healthy recipes since I am going to have more free time, thanks for your videos!

  • Firstly I love your channel.. canI suggest something please.. For future recipes can you post a list of ingredients in the comments:)

  • This one is ridiculous. For a breakfast, no one will have the time to do this. This is more like a party or a gathering type of preparation.

  • Definitely going to try this out, looks delicious and simple! Love the kitchen as well, nicely done Sir. Greetings from South Africa!

  • Definitely would cook these for some kind of brunch or lunch. I just can’t make myself cook anything past basic eggs for breakfast (and that’s assuming I don’t go for some kind of cereal or oats)

  • Being Australian, I love beetroot. You’ve used my favourite ingredients in this video. It looks delicious! Our Januarys are hot hot hot, so nice cold salads and anything cold is great lol I can give this one a try on the weekends when I have more time. Love sweet potato and advocado too. The studio kitchen is really fab X

  • Great set up!!!! Recipe looks delicious!! Damn!! Now I’m so bummed that over here in Italy sweet potatoes are really hard to find!!! ����

  • Come on Tasty. Don’t be lazy and just say how you licensed the music. This is YouTube. People always want to know what the song is.

  • this is definitely going in my belly come tomorrow morning…gotta love a great hearty and tasty breakfast…tnx…more breakfast recipes plzzz

  • Fab video! The kitchen looks insanely good, amazing what you have done with the space. Could you try some quick and easy lunch dishes to take to work? It’s the worst part of my diet and I’m forever looking for inspiration! Watching from the UK

  • Love the kitchen and this recipe!

    You could pre salt the beetroot and sweet potato mix, leave it for 20 mins so it draws out a lot of the moisture but the rosti’s looked like they stayed together anyways:)

  • Really enjoying the videos, I’ve attempted a couple of your breakfast dishes, is there anything you’d substitute avocado with (I’ve tried it, seasoned it and just can’t get away with the taste)

  • Love your videos! I originally found your channel from your street sushi video. I’ve been on a bit of an Ethiopian kick lately and would love to see a video on that:) Happy New year from Ontario Canada! Also: The new set looks great! I only wish my kitchen was as spacious!

  • Holy Moly, I was literally salivating the whole way through that vid! �� ���� Can’t wait to make that little baby. Nice to see the new Kitchen officially christened too. ������

  • Hi from New York City! This looks delicious! I’m not the hugest fan of beets but I would definitely give this a try since it’s mixed in with the sweet potato ��

  • I wish they would have made like sweet potato muffins or pancakes or smoothies. Something actually sweet, because I can’t eat eggs but I like the idea of a sweet potato breakfast

  • It’s looks wonderful not a fan of beet my grandmother tried several time to sneek it as a kid can do it. but I thibk I can do this with out it. looks nice. love the studio..cheers from the states.

  • Wow I don’t know where to start! �� the studio is stunning, and maybe it’s just me but the camerawork seems to be an improvement as well! Your videos have always looked great but even moreso now. And as for the recipe…�� going to give it a try next week!

  • i know it’s probably a stupid question: i have a raw beet in my fridge, to do this recipe, i shall steam it first i guess? Could I grate it raw like the sweet potato? The only way i cook beet is in Borsh soup, i’m not a big fan of this veggie to be honest… And i’d like to try something new!

  • I rarely comment but I have just finished eating my breakfast and couldn’t not. That was one of the most satisfying breakfasts I have had in ages. Thanks for the recipe.