1/2 pound (2 cups) sweet potatoes, peeled, shredded
1/2 pound (2 cups) russet potatoes, peeled, shredded
1/8 teaspoon crushed red pepper, if desired
1 small (1/2 cup) red bell pepper, finely chopped
1/3 cup finely chopped onion
Combine shredded potatoes in bowl; mix well. Add red pepper flakes, if desired.
Melt 2 Sauté Express® squares in 12-inch nonstick skillet over medium heat just until bubbles begin to form. Add bell pepper and onions; cook, stirring occasionally, 2-3 minutes or until onions are softened.
Add shredded potatoes; press down on potatoes with spatula to flatten. Cook, 4-5 minutes or until golden brown on bottom. Turn; continue to cook 3-4 minutes or until crisp and tender. (Reduce heat if potatoes begin to brown too quickly.) Remove potatoes from skillet to serving platter. Cover; keep warm.
Wipe skillet clean with paper towel. Melt remaining Sauté Express® square over medium heat just until bubbles begin to form. Break eggs into pan. Cook 3-4 minutes or until whites are set. Turn eggs over carefully; continue cooking 2-3 minutes or until yolk reaches 160ºF or desired doneness.
Serve fried eggs on top of hash.
- Speed up potato shredding process by using the shredder attachment on your food processor.
- Sweet potatoes are available orange or pale yellow. Purchase orange colored sweet potatoes to make this recipe more colorful.