Honey Garlic Sweet Potato Hash with Fried Eggs
By @chef1
A savory fall brunch adaptation of the original dinner dish. Since the chicken is frozen and time is tight, we've swapped the protein to eggs, which pair perfectly with crispy, pan-seared sweet potatoes tossed in the signature sticky honey garlic glaze.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 medium Sweet potatoes, peeled and diced small (1/2 inch)
- ●4 large Eggs
- ●2 tbsp Honey
- ●3 cloves Garlic, minced
- ●1 tbsp Soy sauce
- ●2 tbsp Olive oil or butter
- ●to taste Salt and black pepper
Instructions
- 1Step 1 - Peel and dice the sweet potatoes into small 1/2 inch cubes to ensure they cook through within the 30-minute window.
- 2Step 2 - In a small bowl, whisk together the honey, soy sauce, and minced garlic to create the glaze.
- 3Step 3 - Heat oil in a large skillet over medium-high heat. Add the sweet potatoes, season with salt and pepper, and sauté for 15-18 minutes, stirring occasionally until tender and crispy on the edges.
- 4Step 4 - Reduce heat to medium. Pour the honey garlic sauce over the potatoes and toss quickly to coat and caramelize, about 1-2 minutes.
- 5Step 5 - Make four small wells in the potato hash and crack an egg into each space. Cover the pan and cook for 3-5 minutes until egg whites are set but yolks are still runny.
- 6Step 6 - Remove from heat and serve immediately.
Recipe details
- Category
- Breakfast
- Preparation
- 20 minutes
Estimated total: 39 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients and equipment: 5 min planning allowance (setup)
- Peel and dice sweet potatoes: 10 min planning allowance (vegetable_prep)
- Whisk honey garlic glaze: 3 min planning allowance (mix)
- Heat oil in skillet: 3 min planning allowance (pan_preheat)
- Serve immediately: 2 min planning allowance (transfer)
- Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
- Dice into 1/2 inch cubes
- Whisk honey, soy sauce, and minced garlic
- Over medium-high heat
- Season with salt and pepper, stir occasionally until tender and crispy
- Reduce heat to medium, toss quickly to coat and caramelize
- Make wells, crack eggs, cover pan until whites set and yolks runny
- Sweet potatoes, peeled and diced small (1/2 inch): USDA sweetpotato, 5" long portion weight
- Eggs: USDA large portion weight
- Honey: USDA tbsp portion weight
- Garlic, minced: USDA cloves portion weight
- Soy sauce: USDA tbsp portion weight
- Using soy sauce made from soy (tamari) as the first available option.
- Olive oil or butter: USDA tablespoon portion weight
- Selected olive oil as the first option for 'Olive oil or butter'.
- Unweighed Salt and black pepper: only documented zero nutrients included
- Sweet potatoes, peeled and diced small (1/2 inch): 260 g · USDA reference 168482
- Eggs: 200 g · USDA reference 171287
- Honey: 42 g · USDA reference 169640
- Garlic, minced: 9 g · USDA reference 169230
- Soy sauce: 18 g · USDA reference 174278
- Olive oil or butter: 27 g · USDA reference 171413
- Salt and black pepper: documented zero nutrients only · USDA reference 173468
sweet potato · honey garlic · fried eggs
Estimated nutrition per serving
450 calories · 15.9 g protein · 46.1 g carbohydrate · 23.1 g fat · 4.1 g fiber
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: