Late Fall Breakfast Hash

  • 3 T. olive oil, divided
  • 1 medium sweet potato, cut into ½" cubes
  • 5-6 small roasting potatoes, cut into ½" cubes
  • 1 small carrot, sliced lengthwise into quarters and then into 1" pieces
  • 1 c. coarsely chopped tomatoes
  • ½ head radicchio, chopped
  • Salt and pepper, to taste

Heat 2 tablespoons of the oil in a large, heavy skillet over medium-high until hot. Add all of the cubed potatoes and the carrots and cook, stirring occasionally, until they are crispy and charred in places, about 8 minutes.

Stir in the tomatoes and radicchio and cook until they are wilted and charred, 3 minutes. Season with salt and pepper. Serve warm with a fried egg nestled on top.

  • Yields: 3-4 servings
  • Preparation Time: 20 minutes
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