Savory Japanese Sweet Potato and Egg Skillet
This delightful breakfast skillet brings together the natural sweetness of Japanese sweet potatoes with perfectly cooked eggs, all enhanced by a touch of umami from soy sauce and sesame oil. It's a satisfying and flavorful dish, ideal for a nourishing start to your day or a comforting family brunch.
Let's cook.
Heat 1 tablespoon of vegetable oil in a 10-inch non-stick skillet over medium heat. Add the diced Japanese sweet potato and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
Add the diced onion to the skillet and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
In a small bowl, whisk together the eggs, soy sauce, and sesame oil.
Pour the egg mixture over the sweet potatoes and vegetables in the skillet.
Cook for 5-7 minutes, stirring gently, until the eggs are set to your desired consistency.
Remove from heat, garnish with fresh chives, and serve immediately.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
Reviews
No reviews yet
Be the first person to review this recipe.
Made this recipe?
Tell us how it turned out.