Cassava and Sweet Potato Hash with Fried Eggs

Ingredients

• 1 medium Cassava
• 1 medium Sweet Potato
• 0.5 medium Onion
• 1 Bell Pepper
• 4 Eggs
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 teaspoon Paprika

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 1 medium cassava and the 1 medium sweet potato. Cut them into 1.27 cm cubes.
2. 2Dice the 0.5 medium onion and the 1 bell pepper into 1.27 cm pieces.
3. 3Heat the 2 tablespoons of olive oil in a large skillet over medium heat (176.7°C / 175°C).
4. 4Add the cubed cassava, sweet potato, diced onion, and diced bell pepper to the hot skillet. Season with the 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of paprika.
5. 5Cook the mixture, stirring occasionally, for 20-25 minutes. The vegetables are tender when easily pierced with a fork and have some browned edges.
6. 6While the hash is cooking, crack the 4 eggs into a separate non-stick skillet. Fry the eggs over medium heat (176.7°C / 175°C) until the whites are set and the yolks are cooked to your preference, about 3-5 minutes.
7. 7Serve the cassava and sweet potato hash immediately, topped with one fried egg per serving.

Substitutions

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