Quick Sweet Potato Hash with Eggs



Although I love making protein smoothies for breakfast (like my Mango Kale Smoothie with Coconut and Mint), sometimes a girl needs something hot and substantial in the morning. Especially before a two hour sweat session at the gym (nothing is more motivating than preparing to be a bridesmaid in two weddings in four months). And nothing satisfies me more than potatoes and eggs. The perfect solution: a healthy and satisfying sweet potato hash with zucchini, red peppers, and runny yolks. It’s a quick meal with perfect nutrients for one, or simply up the ingredients to feed a crowd. Quick Sweet Potato Hash with Eggs is fake out healthy comfort food with three servings of vegetables and tons of protein. It really can’t be beat.

The trick to making this a healthy hash is by using just a little bit of your favorite fat while utilizing a nonstick skillet with a lid, and a splash of water to cook the sweet potatoes evenly. Throw the sweet potatoes in first, allow the water to evaporate, and the sweet potatoes will be ready to cook alongside the rest of the vegetables in a matter of minutes.

Quick Sweet Potato Hash with Eggs
Serves 1 (or two people with small appetites)
Time in Kitchen: 15 minutes
Nutrition information per serving: 270 calories, 22 carbohydrates, 13 grams fat, 16 grams protein

Ingredients:
  • ½ sweet potato, diced in to small cubes
  • 1 tsp bacon drippings (or olive oil)
  • ¼ cup water
  • ½ zucchini, diced
  • ½ red pepper, diced
  • Salt and pepper, to taste
  • ½ tsp dried oregano
  • 2 large eggs
  • Dusting of paprika
  • 1 green onion, diced (for garnish)
Directions:
  1. Heat bacon drippings in a nonstick skillet on medium high heat. Add sweet potatoes in an even layer, sprinkle with salt and pepper, add the water, and cook until water is evaporated; about 5 minutes.
  2. Turn down the heat to medium. Add zucchini, red pepper, salt, pepper, oregano; cook until tender; about five minutes.
  3. Make two small holes in the hash; crack eggs over top. Cover and cook until egg whites are set; about four minutes. You want to do this slowly so the eggs cook evenly, so resist the urge to crank up the heat.
  4. Top with a dusting of paprika and fresh green onions. Eat up! 
Cook's note: This is GREAT topped with fresh avocado and diced tomatoes if you have them on hand. 

11 comments:

  1. Awesome job that looks absolutely delicious! I am definitely an eggs and hash person, so I know I will definitely love this :)

    Happy Blogging!
    Happy Valley Chow

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  2. Sweet Potato. Bacon grease. Yolk porn. I'm in heaven.

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  3. I don't even usually like "segregated" eggs, but you've made my mouth water. We had something similar at Natirar, and it was out of this world. I can only imagine how satisfying yours is, too!

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  4. I often have eggs for breakfast but on bread. Love the sweet potato with this - great, healthy and even tastier substitute.

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  5. Gorgeous, I wish I had some sweet potatoes in the house to whip this up.

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  6. This looks amazing. I could eat the entire skillet. :)

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  7. Never tried sweet potatoes and eggs together... you have made it look so yum, now I must try this out...by the way love your header, sply that summer of '13 bit...

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  8. I love poached eggs and sweet potatoes together! This is a must make.

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  9. Much as I love my sweets, I always go for a healthy breakfast! I love the way you've tweaked a classic !

    PS...I think you could easily make small tomato galettes...what a great idea! You might need extra dough b/c of the pleating. They are SO good, xo

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