Recipe Library
Sweet Potato, Broccoli & Wild Rice Hash
Sweet potato cubes turn golden and tender with broccoli and wild rice, while garlic and spring onions lend savory depth. Fresh herbs brighten each bite, and a silky fried egg on top makes every forkful rich and satisfying.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 265
- Protein
- 11g
- Carbs
- 27g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 6g
- Sodium
- 401mg
Ingredients
- 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
- 1 pound sweet potato (1 large), peeled and cut into 1/2-inch pieces (3 1/2 cups)
- 1/2 teaspoon salt, divided
- 2 cups small broccoli florets
- 3 small spring onions or scallions, sliced, whites and greens separated, divided
- 1 clove garlic, minced
- 1 cup cooked wild rice or wild rice blend (see Tip)
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh tarragon
- 4 large eggs
Instructions
- Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add sweet potatoes and season with 1/4 teaspoon salt. Cook, stirring often, until lightly browned and softened, 8 to 10 minutes. Add broccoli and 1 tablespoon oil; cook, stirring occasionally, until softened, 3 to 5 minutes. Add spring onion (or scallion) whites and garlic; cook, stirring, for 1 minute. Stir in rice, spring onion (or scallion) greens, parsley and tarragon and remove from heat. Transfer to a plate and cover to keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium heat. Crack eggs into the pan and season with the remaining 1/4 teaspoon salt. Cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk. Serve the eggs on top of the hash.