Mini Sweet Potato Hash Casserole

The most colorful and EASIEST Sweet potato casserole hash minutes packed with BIG flavor! Don’t be intimidated, it’s so easy to make! #BrunchItOnSundays on full throttle! @winecoach approved due to less dishes! What is in this:
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Colorful Sweet Potato Mini Casserole
2 medium sweet potatoes, peeled, cubed

1/2 cup chopped red onions

2 garlic cloves, chopped 

2 roasted green chiles, chopped 

4 organic brown eggs

Handful of cherry tomatoes, halved

1 oz shredded Mexican cheese 

Salt and pepper

Avocado to taste

Cilantro to taste

Avocado oil 
Hint: Use cast iron skillet, it is just perfect for making hash

Preheat oven to 350F.

Heat up cast iron skillet on medium and Sautée onions and garlic in about 1tbsp avocado oil (or any oil of preference) for 2-3 min until translucent. Add sweet potatoes with another tbsp of oil and sautée for about 8-10 minutes until tender. Be sure to use salt and pepper to taste! Add green chile to the mix for an extra kick. This s optional of course. 
Prepare 2 small casserole ramekins with cooking spray of oil and divide sweet potato hash evenly between the two. Add cheese on top, followed by tomatoes. Crack the eggs evenly (or unevenly!) over the top and sprinkle cilantro. Pop in the oven for about 15 minutes or until the eggs are cooked through. I like mine baked soft for a goewy runny yolk center.
Get it out (take a picture), allowing it to cool for about 5 minutes and enjoy! Will be very hot so do wait! I hope you love it! It’s delicious!
Xoxo, Ana?

Count Colors, Not Calories!?


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