For the past few months--everything has been disrupted due to the Coronavirus restrictions. From schedules to diet--our family is currently returning to "normal"--though it is a new normal. This new normal also includes a return to a more normal diet with real foods, less meat and less processed sugars. I have made sweet potato hash before with turkey sausage and fried egg whites. This recipe cuts the meat, adds the whole egg and changes up the ingredients a bit for a sweet, yummy, breakfast hash.
2 tsp. Cooking Oil (Coconut Oil or Olive Oil) or Olive Oil Flavored Cooking Spray
1 c. Sweet Potatoes, Diced
1/2 c. Yellow Onion, Chopped
1/2 c. Red Bell Pepper, Chopped
1/2 c. White Mushrooms, Chopped
1/2 tsp. Garlic Powder
2 tsp. Cooking Oil (Coconut Oil or Olive Oil) or Olive Oil Flavored Cooking Spray Salt
Pepper
1 Tbsp. Butter or Cooking Oil for Frying the Egg
4 Eggs
Ingredients for Sweet Potato Hash with Fried Eggs
Fry the hash ingredients. Heat the cooking oil in a nonstick skillet over medium heat until hot--but, not smoking. Add the sweet potatoes and cook for 3-4 minutes--stirring often to avoid over browning. Add the peppers, onions and mushrooms. Cook over medium heat until the potatoes, peppers and onions are tender. Season with sea salt, pepper, and garlic powder.
Fry the egg whites. Heat a tablespoon of butter or cooking oil in a nonstick skillet. Break each egg into the skillet and cook until set, flipping once.
Serve. Divide the hash into four servings and top each serving with a fried egg. Serve with toast or fresh fruit, if desired
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