Sweet Potato Breakfast Hash

Name: Sweet Potato Breakfast Hash
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 1 large, diced (300g) Sweet Potato; 2 eggs (100g) Eggs; 1 onion (80g) Onions; 1 pepper, diced (100g) Bell Peppers; 1 tbsp (15g) Olive Oil

Recipes · Breakfast · Recipe, Typed Supps

A skillet you can build from whatever is in the vegetable drawer, with eggs cracked in at the end.

Allergens and patterns

Contains eggs. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

1 large, diced (300g) Sweet Potato — Beta-carotene in bulk, and a starch that browns properly if you give it space in the pan.
2 eggs (100g) Eggs — Cracked into wells in the hash and covered, so they poach in the pan.
1 onion (80g) Onions — Sweetens as it browns and seasons everything above it.
1 pepper, diced (100g) Bell Peppers — Vitamin C and colour against all that orange.
1 tbsp (15g) Olive Oil — Beta-carotene is fat-soluble, so the oil is doing nutritional work as well as culinary.

Nutrition per serving

Calories: 270 kcal
Protein: 10.2g
Carbohydrate: 27.5g
of which sugars: 14g
Fat: 12.1g
of which saturated: 2.3g
Fibre: 6.4g
Sodium: 89.2mg

Method

Fry the sweet potato in the oil over medium heat for 12 minutes, turning rarely so it colours.
Add the onion and pepper and cook another 6 minutes.
Make two wells, crack in the eggs, cover, and cook until the whites set.