Hearty Confetti Breakfast

• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 1 large Yukon Gold potato, cut into 1/2-inch cubes
• 1 medium red potato, cut into 1/2-inch cubes
• 1 small onion, finely chopped
• 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons butter
• 2 teaspoons olive oil
• 4 eggs
• 1/4 cup shredded Asiago cheese

1. In a 10-in. ovenproof skillet, saute the potatoes, onion and seasonings in butter and oil until vegetables are golden brown and tender. With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Remove from the heat; sprinkle with cheese.
2. Broil 3-4 in. from the heat for 3-4 minutes or until eggs are completely set.

sweet potato, potato, red potato, onion, fresh rosemary, thyme, salt, pepper, butter, olive oil, eggs, cheese

Taken from www.tasteofhome.com/recipes/hearty-confetti-breakfast/ (may not work)