3 sweet potatoes (about 2 1/2 pounds), cut into small cubes.
3 tablespoons olive oil
3 cloves garlic, chopped
1 yellow onion, diced
1 green bell pepper, diced
Salt and ground black pepper
1 tablespoon butter
4 eggs
8 sprigs of oregano, torn or chopped
Optional, 1/4 cup of parmesan for serving.
Directions
Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper.
Toss the sweet potatoes with olive oil, salt & pepper and spread evenly onto the baking sheets. Roast for 25 minutes or until the edges are browned. Remove from the oven.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Remove from pan.
Add Breakfast Patties to skillet and sauté for 7-9 minutes. Flip every 2 minutes until outsides are browned and internal temperature reaches 165F. Remove & let rest for several minutes.
Add the onion mix, diced sweet potatoes and some salt and pepper into the pan; stirring occasionally, until the potatoes are warmed through, about 5 minutes.
Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny.
Spoon the Breakfast Patties and hash onto four plates and top each serving with a fried egg. Garnish with oregano and Parmesan (if using).
