Zubereitung

1. 1

   Preheat oven to 35

2. 2

   Peel and chop sweet potatoes into 1 inch cubes.

3. 3

   Spread peeled/cubed sweet potatoes out over a half sheet rimmed baking sheet. Coat with 2 tbs of olive oil and sprinkle of salt and pepper.

4. 4

   Bake for 30-35 minutes until fork tender and browned.Meanwhile, heat 2 tbs olive oil in a large skillet over medium-high heat.

5. 5

   Add the red onions, bell peppers, green onions and garlic and saute until tender and lightly golden about 5-6 minutes. Season with salt and pepper to taste.Portion out sweet potato hashbrown cubes between ramekins. Make a nest indentation in the top of each ramekin filled with hashbrowns.

6. 6

   Sprinkle grated sharp cheddar over the top of each ramekin. Crack an egg over each nested out spot.

7. 7

   Bake at 425 for 5-6 minutes. If the hashbrowns have been refrigerated, bake until each yolk is set and white has turned white!