Autumn Vegetable Hash with Poached Eggs

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 pound Brussels sprouts, trimmed and halved
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 8 large eggs
• 1/4 cup milk
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the diced sweet potatoes and Brussels sprouts with the olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.