Yam and Egg Hash
60% authentic · American
A simple and satisfying breakfast or brunch dish made with pan-fried diced yams and topped with perfectly cooked eggs.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Yams2 medium
- Eggs2
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Peel the yams and dice them into 1/2-inch cubes. Pat them dry with paper towels.
- 2
Heat 1.5 tbsp of cooking oil in a large skillet over medium-high heat. Add the diced yams in a single layer. Season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until tender and browned. If the pan gets too dry, add the remaining 0.5 tbsp oil.
- 3
Push the yams to one side of the skillet, or remove them and set aside. Add the eggs to the cleared space in the skillet (or a separate pan if preferred). Fry the eggs to your liking (sunny-side up or over-easy recommended). Season the eggs with salt and pepper.
- 4
Serve the yam hash topped with the fried eggs. Garnish with extra black pepper if desired.
