Recipe: Ranch Sweet Potato Skillet with Baked Eggs
Mixed with hearty vegetables, this play on a classic sweet potato hash gets a big boost of flavor from the ranch seasoning.
Serves4
Prep10 minutes
Cook52 minutes to 1 hour 2 minutes
A skillet hash is one of the easiest ways to cook and serve something hearty, healthy, and filling—especially when eggs are involved. Learn the template (it’s simple) and then go wild with the ingredients and spices. For a fun twist on sweet potato hash, here’s one that’s big on flavor and is loaded with veggies (namely kale and cauliflower). Eggs cook right in the hash to keep the dishwashing to a minimum.
A New Spin on an Old Favorite
The concept is the same as any other skillet hash: potatoes, veggies, eggs. But with the right seasoning, this one quickly and easily turns into a big flavor experience. As the veggies brown in the skillet, add Hidden Valley Ranch Seasoning to easily bring in more of the herbs and spices that pep up the earthy-tasting vegetables. Nestle the eggs into the hash and sprinkle some more ranch seasoning on top to really make them sing.
This hash can be served as a filling breakfast, but don’t forget that it can also be a one-pan vegetarian dinner when you’re tired of your dinner go-tos and want to shake things up. With the ranch shaker on hand, you can easily transform your favorite dishes into something new and exciting.
Ranch Sweet Potato Skillet with Baked Eggs
Mixed with hearty vegetables, this play on a classic sweet potato hash gets a big boost of flavor from the ranch seasoning.
Prep time 10 minutes
Cook time 52 minutes to 1 hour 2 minutes
Serves 4
Nutritional Info
Ingredients
- 2 tablespoons
olive oil
- 1
large yellow onion, quartered and thinly sliced
- 1 pound
unpeeled sweet potatoes, cut into 1/4 to 1/2-inch pieces
- 1/2
small head cauliflower (about 8 ounces), cut into bite-sized florets
- 1/2 teaspoon
kosher salt
- 1/4 cup
water
- 1/2
medium bunch lacinato kale, thick stems removed and leaves thinly sliced (about 2 cups)
- 1
large parsnip or carrot, peeled, quartered lengthwise, and thinly sliced
- 2
large cloves garlic, minced
- 2 teaspoons
Hidden Valley® The Original Ranch® Seasoning, plus more for the eggs
- 4
large eggs
Instructions
Arrange a rack in the middle of the oven and heat to 425ºF. Meanwhile, cook the vegetables.
Heat the oil in a large oven-safe skillet, preferably cast iron, over medium heat until shimmering. Add the onion and cook until softened and golden-brown, 12 to 15 minutes. Add the sweet potatoes, cauliflower, salt, and water. Cover and cook, stirring occasionally, until the potatoes begin to soften, about 7 minutes.
Uncover and stir in the kale, parsnip or carrot, garlic, and Hidden Valley® Ranch Seasoning. Continue to cook, stirring every 3 to 4 minutes to develop some caramelization, until the potatoes and kale are tender, 25 to 30 minutes.
Use the back of a large spoon to make 4 wells in the hash. Crack an egg into each well. Season the eggs with more Hidden Valley® Ranch Seasoning. Bake the eggs to desired doneness, 8 to 10 minutes. Check the firmness of the egg white by prodding with a fork as it can appear less cooked that it actually is. Serve immediately.
Recipe Notes
Make ahead: Cook the vegetables on the stovetop up to a day in advance and refrigerate. Reheat on the stovetop before finishing with the eggs.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.