A breakfast classic gets a healthy reboot. This quick, flavorful recipe from Clean Eating brightens up traditional hash by using sweet potatoes, then tops each serving with a perfectly cooked sunny-side up egg.
Sweet Potato Hash with Sunny Side Up Eggs
Ingredients
- 2 (1-ounce) slices all-natural turkey bacon, chopped (certified gluten-free if necessary)
- 1/3 cup chopped onion
- 1 medium sweet potato, peeled and shredded (about 2 cups shredded)
- Salt and pepper, to taste
- 1/4 cup chopped cilantro
- 2 large eggs
Directions
Mist a large nonstick skillet with cooking spray, and heat on medium-high. To skillet, add bacon and onion. Sauté for 4 minutes, until onion is translucent. Add sweet potato, salt and pepper, and sauté, about 7–8 minutes, until potato is cooked through. Stir in cilantro; divide between two plates.
Reduce heat to medium, and mist same skillet with cooking spray. Crack eggs onto separate sides of skillet and cook until set (or flip for over-easy eggs). Place one egg over each serving of hash. Sprinkle with additional pepper, to taste.
Nutrition Information
Serves: 2 | Serving Size: 2/3 cup hash + 1 egg
Per serving: Calories: 183; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 211mg; Sodium: 441mg; Carbohydrate: 19g; Dietary Fiber: 2g; Sugar: 5g; Protein: 14g
Nutrition Bonus: Potassium: 118mg; Iron: 6%; Vitamin A: 228%; Vitamin C: 18%; Calcium: 5%
