Sweet Potato Hash with Eggs Recipe
Sweet potatoes are a nutrient-dense swap for traditional home fried potatoes. They offer a hefty dose of antioxidants to help fight inflammation, as well as fiber and potassium to help promote healthy digestion and heart function. Potassium is also an important electrolyte for maintaining fluid balance during pregnancy.
Make this recipe for a post-workout breakfast or lunch. You can even cook the sweet potatoes the night before for a quick and easy meal the next day.
This recipe is: gluten free, vegetarian (but includes eggs)
Start to finish: 45 minutes
- 2 large sweet potatoes, peeled and diced (about 5 cups)*
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 1 large red onion, diced*
- 1 large green bell pepper, seeded and diced*
- 8 large eggs, prepared any style, for serving*
Preheat the oven to 400 F. Line a sheet pan with parchment paper. Place sweet potatoes on the sheet pan; drizzle with 2 tablespoons of olive oil and season with ¾ teaspoon salt and all of the black pepper. Roast until tender, about 25 minutes, turning about halfway through. Remove from oven and set aside to cool slightly.
In a medium skillet over medium heat, add remaining oil, followed by onion and green pepper. Season with remaining salt and cook for 2 to 3 minutes. Add roasted sweet potato and cook for 2 minutes more or until sweet potatoes are warmed through. Transfer to bowls and top with 2 cooked eggs per serving.
Nutrition per serving: 310 calories; 20 g fat (5 g saturated fat); 372 mg cholesterol; 553 mg sodium; 19 g carbohydrate; 3 g fiber; 7 g sugar (0 g added sugar); 14 g protein.
Price per serving: About $1.93
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