HEARTY SWEET POTATO HASH WITH SCRAMBLED EGGS AND AVOCADO
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp Extra Virgin Olive Oil 2 sweetpotato, 5" long Sweet potato1/2 medium (2-1/2" dia) Onions, raw 1/8 tsp Nutmeg, ground 1/4 tsp Cinnamon, ground 4 large Egg, fresh, whole, raw 1 fruit without skin and seeds Avocados, California (Haas) 2 Tb fresh cilantro
Heat large skillet on medium heat. Add coconut oil, sweet potatoes and onion. Sauté for a few minutes, use a wooden spoon to stir, then cover with lid for ~8 minutes (I remove lid to stir at least once during this time). After sweet potatoes have been steaming with the lid on, remove it and season potatoes/onions with nutmeg, cinnamon and a pinch or two of salt and pepper. Cook for a few more minutes, until tender (if cut small enough potatoes should take about 15-16 minutes total to cook through).
In a smaller skillet over medium low heat, add a spray of cooking oil and eggs. Stir slowly until scrambled. Stuff scrambled eggs in avocado halves. Season with a pinch of salt and pepper. Top with 1 tablespoon chopped cilantro. Serve with sweet potato hash.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user ROSESTPIERRE.
In a smaller skillet over medium low heat, add a spray of cooking oil and eggs. Stir slowly until scrambled. Stuff scrambled eggs in avocado halves. Season with a pinch of salt and pepper. Top with 1 tablespoon chopped cilantro. Serve with sweet potato hash.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user ROSESTPIERRE.
Nutritional Info Amount Per Serving
- Calories: 496.8
- Total Fat: 30.4 g
- Cholesterol: 372.0 mg
- Sodium: 166.6 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 10.4 g
- Protein: 16.8 g
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