Savory skillet breakfasts are the antidote to sugary pastries — and this one has no added sugar and gets its sweetness naturally from the sweet potato and beets. This veggie-packed plate keeps you full and energized all morning. Sauteing the steamed vegetable cubes gives them a crispy edge, reminiscent of hash browns, but they’re much better for you.
SWEET POTATO BEET HASH WITH EGGS
- 2 cups (400g) cubed sweet potato
- 2 cups (400g) cubed beet
- 2 teaspoons dried sage
- 2 teaspoons olive oil
- 2 large eggs (or veggie sausage patties)
- 1/2 teaspoon freshly ground black pepper
Set up a pot to steam in, and place the cubed sweet potatoes and beets in a steamer. Steam over simmering water for about 10 minutes or until the vegetables are tender. Transfer the vegetables to a large bowl and let cool until they are no longer steaming.
Stir the sage into the sweet potato mixture.
In a large, nonstick or seasoned cast-iron skillet, drizzle the olive oil and place over medium-high heat. When the pan is hot, add the sweet potato mixture and stir once or twice, for about 4 minutes. Spread the hot vegetables in the pan and press gently to make an even layer.
Make an indentation in the vegetables on each side of the pan, and crack an egg into each indentation. Reduce the heat to medium-low. Cover the pan and cook, without disturbing, for about 4–5 minutes, until the egg whites are set and the yolks are still runny. If you want harder eggs, use a spatula to flip the egg and the beets under it and cook for a minute longer.
If adding sausage, nestle a patty of sausage into the vegetables on each side of the pan, and cook until heated through.
Serve immediately, with an optional dash of hot sauce.
Serves: 2 | Serving Size: 2 cups
Nutrition (per serving): Calories: 287; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 186mg; Sodium: 250g; Carbohydrate: 41g; Dietary Fiber: 8g; Sugar: 15g; Protein: 11g