Sweet Potato, Egg & Spinach Hash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 large sweet potato1/4 cup water2 eggs1 tbsp olive oil1 cup spinach1 clove garlicSalt, pepper, chili powder and cumin to taste1 italian tomato
Chop up sweet potato into hash-sized pieces.
Sautee sweet potato with 1 clove garlic and 1 tbsp olive oil in large sauce pan, until potatoes are slightly browned and cooked.
Season to taste (I used salt, pepper, chili powder and cumin)
Add 1 cup of spinach. Quickly crack 2 eggs over the hash and add 1/4 cup water, cover sauce pan with lid and steam for approximately 2 minutes or until egg is thoroughly cooked and spinach is just wilted.
Serve beside fresh sliced tomato and enojy!
Makes 2 servings.
Serving Size: Makes 2 servings
Sautee sweet potato with 1 clove garlic and 1 tbsp olive oil in large sauce pan, until potatoes are slightly browned and cooked.
Season to taste (I used salt, pepper, chili powder and cumin)
Add 1 cup of spinach. Quickly crack 2 eggs over the hash and add 1/4 cup water, cover sauce pan with lid and steam for approximately 2 minutes or until egg is thoroughly cooked and spinach is just wilted.
Serve beside fresh sliced tomato and enojy!
Makes 2 servings.
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 209.9
- Total Fat: 11.9 g
- Cholesterol: 186.0 mg
- Sodium: 94.1 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.6 g
- Protein: 8.1 g
Member Reviews