This Fall Harvest Breakfast Skillet is the perfect cozy autumnal breakfast, made with sweet potatoes and savory sage. Vegetarian + gluten-free.
To begin, prep your veggies - peel and cube the sweet potato (preferably in small, approx. 1/4" cubes), dice the red onion, and chop the fresh sage.
Bring a cast-iron or non-stick skillet to medium heat with the avocado or olive oil. Add in the sweet potato and red onion and sauté until the sweet potato is "al dente" and can be pierced with a fork (but is not totally mushy), about 5-7 minutes or so (though this may vary based on the temperature of your stove).
Then, add in the chopped sage, salt, pepper, and paprika, and sauté for another 30 seconds.
Using your spatula or a wooden spoon, create 3-4 niches in the hash for the eggs, adding a little more oil if necessary. Crack your eggs into the niche and cook until the whites are set and the yolks are the soft (or hard, depending on your preference).
When done, remove the skillet from the heat and add on whatever toppings you like. I added avocado, feta, fried sage, and scallions.
For a Tex-Mex twist, add on salsa, hot sauce, avocado, and cotija cheese.