This grits bowl have all the components of a hearty, filling and delicious breakfast. Sweet potato hash, sunny side up egg and beautiful Orange Corn grits. I cooked the grits with butter and cheddar cheese to make them extra creamy.
This would be a perfect breakfast/brunch dish for Mother’s day or any day! I made it for my husband a couple a weeks ago and he loved it so much I think I am making again for his birthday this weekend.
Find the recipe below!
Ingredients
- 1 Sweet potato
- 1 bell pepper
- ½ onion
- Olive oil
- ½ cup of grits
- 2 cups of water
- ½ teaspoon salt
- 2 tablespoons of butter
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 3-4 eggs cooked your style.
- Fresh chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Prepare the veggies: Peel the potato and dice it into ½” cubs along with the bell pepper and the onions. Place on the prepared baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and bake for 25 minutes.
- Make the grits: Bring 2 cups of water and ½ teaspoon of salt to a boil and add ½ cup of grits. Lower the heat and cook for 10-15 minutes stirring constantly. Add the butter, cheese, garlic powder and season with salt and pepper. Keep warm on low temperature while you make your favorite eggs.
- Serve the grits with a side of roasted veggies and top with the eggs. Sprinkle with fresh cilantro.
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