Sweet Potato and Egg Breakfast Hash
Wednesday, September 2014Enjoying a hash brown doesn’t need to mean tucking into a serving of starchy plain old potatoes. Switch things up with this vitamin-rich sweet potato version instead! Full of flavour, this recipe is loaded with vitamins B6, C and D from the sweet potato, and packs a protein filled punch with eggs on top. Breakfast is served.
- 1 large sweet potato, diced
- 2 eggs
- ½ tablespoon coconut oil
- 1 red capsicum, diced
- 2 spring onions, finely chopped
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon pepper
Melt coconut oil in a medium saucepan over medium-high heat. Then, add the sweet potatoes to the pan - these will take the longest to cook.
After 2-3 minutes, add the capsicum, salt, and pepper. Put a lid on the saucepan to help steam the potatoes and cook them further.
Three minutes later, add the spring onions and garlic. Toss ingredients so that they’re evenly mixed.
Crack two eggs over the mixture, put a lid on the pan, and cook for another 3-4 minutes, or until the egg is cooked to your liking.