Name: Greek Cowboy Hash and Eggs
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Olive oil - 2 tablespoons; Sweet potato, peeled and cut into 1/4-inch cubes - 1 large; Red onion, chopped - 1; Garlic, minced - 4 cloves; Chipotle chile powder - 1 tablespoon; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Olive oil - 2 tablespoons; Eggs - 4; Fresh cilantro, chopped - ¼ cup; Crumbled feta cheese - ½ cup; Avocado, sliced - ½

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Greek Cowboy Hash and Eggs

1. Olive oil - 2 tablespoons

2. Sweet potato, peeled and cut into 1/4-inch cubes - 1 large

3. Red onion, chopped - 1

4. Garlic, minced - 4 cloves

5. Chipotle chile powder - 1 tablespoon

6. Ground cumin - 1 teaspoon

7. Ground coriander - 1 teaspoon

8. Salt and ground black pepper to taste - 1 teaspoon

9. Olive oil - 2 tablespoons

10. Eggs - 4

11. Fresh cilantro, chopped - ¼ cup

12. Crumbled feta cheese - ½ cup

13. Avocado, sliced - ½

How to cook deliciously - Greek Cowboy Hash and Eggs

1. Stage

Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.

2. Stage

Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.