Sweet Potato and Egg Breakfast Hash
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · vegetarian, gluten-free, dairy-free
298 cal
12g protein
40g carbs
10g fat
per serving · estimated
Ingredients
- 1 medium Sweet potatoes
- 1 Red bell pepper
- 1 small Onion
- 2 Eggs
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 1 tbsp Fresh parsley
Method (tap to check — screen stays awake)
- Peel and dice the sweet potatoes into small cubes.
- Dice the red bell pepper and onion.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sweet potatoes and cook for about 8-10 minutes, stirring occasionally until they start to soften.
- Add the bell pepper and onion to the skillet; cook for another 5-7 minutes until all vegetables are tender.
- Create four small wells in the hash and crack an egg into each well.
- Cover the skillet and cook for 3-5 minutes until eggs are cooked to your preferred doneness.
- Season with salt, black pepper, and sprinkle chopped parsley before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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