Sweet Potato and Pepper Hash

Sweet Potato and Pepper Hash

Blood Sugar: 4Servings: 3Preparation Time: 30minMeal Category: Dinner
Micronutrients:Vitamin AFolateCalcium

Macronutrients per 100g

Energy
148kcal
Sugar
3g
Fat
11g
Fiber
2g
Sat fat
2g
Protein
4g
Carbs
9g
Sodium
41mg

Ingredients

2 small to medium or 1 large peeled and cut into ½-inch dice Sweet potato, 4 tbsp Avocado oil, ½ small diced Red onion, 1 cored, seeded, and diced Red bell pepper, ½ tsp Garlic powder, ½ tsp Ground cumin, Pinch Ground chipotle, 4 Organic eggs, 1 ripe, pitted, peeled, and sliced Avocado, ¼ cup chopped Fresh cilantro leaves, To serve Lime wedges

Preparation

1. Bring a pot of salted water to a boil. Add 300g / 10.58oz peeled and diced Sweet potato, cook for 10-12 minutes until tender. Drain and set aside. 2. Heat 2 tbsp Avocado oil in a 9- or 10-inch nonstick pan over medium heat. Add 50g / 1.76oz diced Red onion and 120g / 4.23oz diced Red bell pepper. Season with salt and pepper, cook for 3-5 minutes until onions are translucent. 3. Add 1 more tbsp of Avocado oil, Sweet potato, ½ tsp Garlic powder, ½ tsp Ground cumin, and a pinch of Ground chipotle. Cook for another 5-8 minutes until sweet potatoes brown. 4. Make four wells in the hash, add a little less than a tsp of remaining Avocado oil in each, and crack an Organic egg in each well. Turn heat to medium-low, season with salt and pepper, cover, and cook for 4-6 minutes until whites are set but yolks are runny. 5. Transfer to serving plates, garnish with sliced Avocado and chopped Fresh cilantro leaves, serve with Lime wedges.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
17% of RDI
Vitamin C
24% of RDI
Omega 3
2% of RDI
Vitamin A
33% of RDI
Calcium
27% of RDI
Folate
40% of RDI

Good to know

For a healthier option, you can use less oil and prefer over-easy or poached eggs by cooking the hash and eggs separately.

How to Prepare

1. Bring a pot of salted water to a boil. Add 300g / 10.58oz peeled and diced Sweet potato, cook for 10-12 minutes until tender. Drain and set aside. 2. Heat 2 tbsp Avocado oil in a 9- or 10-inch nonstick pan over medium heat. Add 50g / 1.76oz diced Red onion and 120g / 4.23oz diced Red bell pepper. Season with salt and pepper, cook for 3-5 minutes until onions are translucent. 3. Add 1 more tbsp of Avocado oil, Sweet potato, ½ tsp Garlic powder, ½ tsp Ground cumin, and a pinch of Ground chipotle. Cook for another 5-8 minutes until sweet potatoes brown. 4. Make four wells in the hash, add a little less than a tsp of remaining Avocado oil in each, and crack an Organic egg in each well. Turn heat to medium-low, season with salt and pepper, cover, and cook for 4-6 minutes until whites are set but yolks are runny. 5. Transfer to serving plates, garnish with sliced Avocado and chopped Fresh cilantro leaves, serve with Lime wedges.

Good to Know

For a healthier option, you can use less oil and prefer over-easy or poached eggs by cooking the hash and eggs separately.

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