Sweet Potato & 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
245 cal
11g protein
30g carbs
9g fat
per serving · estimated
Ingredients
- 1 medium sweet potatoes
- 1 red, diced bell peppers
- 1 small, diced red onion
- 2 large eggs
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
- 1/2 tsp paprika
Method (tap to check — screen stays awake)
- Peel and dice the sweet potatoes into small cubes.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sweet potatoes to the skillet and cook, stirring occasionally, until tender and slightly browned, about 8-10 minutes.
- Add diced red onion and bell peppers to the skillet and cook for another 5 minutes until vegetables are softened.
- Push the vegetable mixture to one side of the skillet. Crack the eggs into the empty side and scramble them gently until just set.
- Mix the eggs with the sautéed vegetables, season with salt, pepper, and paprika.
- Cook for another 2-3 minutes to allow flavors to meld.
- Serve hot, optionally garnished with fresh herbs.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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