Serving size: ? cup hash plus 1 egg
Yield: 2 cups hash plus 4 eggs
Prep time: 20 minutes
Cook time: 25 minutes
A nice variation on corned beef hash, this combination of sweet potatoes and peppers is seasoned with a pinch of paprika. It makes a delicious weekend breakfast or vegetarian supper.
Bring a large pot of salted water to a boil. Cook the sweet potatoes for about 3 minutes,
until crisp-tender. Drain and set aside.
Heat ? cup of the extra-virgin olive oil in a large skillet over medium heat. Add the red
and green pepper, onion, garlic, jalape?o pepper, and salt. Cook for about 10 minutes,
stirring frequently, until the vegetables are soft. Increase the heat to medium-high and
add the cooked sweet potatoes, oregano, black pepper, and paprika. Cook for about 10
minutes, stirring frequently, until the vegetables are soft and lightly brown.
Meanwhile, heat the remaining 1 teaspoon extra-virgin olive oil in a large, preferably
nonstick skillet over medium heat. One at a time, break the eggs into a small bowl, and
then slide them into the skillet. Cook until the whites are set. Gently turn the eggs over
and cook for about 1 minute for over easy or about 2 minutes for over well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4|
|Calories from Fat: 92 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 423mg||130 %|
|Sodium 398.3mg||14 %|
|Potassium 508.5mg||13 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 16.2g|
|Protein 14.5g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 225
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