Efforts are being made around our household to be just a little bit healthier. We generally don’t eat too badly, but since the summer we’ve gotten a bit off track. My weakness is – and will always be – bread and pasta. Oh and cocktails. While I’ll never give those things up entirely, step 1 of our diet reboot has me minimizing my consumption of bread and pasta. I’ll tackle the cocktails some other day.
What I love about this recipe for Southwestern Sweet Potato Hash is that it works for any meal of the day, although I do usually eat it at breakfast. It’s full of healthy veggies and the egg delivers enough protein to carry me to the next meal. Cilantro and avocado give it even more interest. While I don’t put cheese on mine, some queso fresco would be delicious on it as well.
Southwestern Sweet Potato Hash
Recipe is for 1 serving, multiply ingredients for the number of people you are serving
2 tsp olive oil (or coconut oil)
2 tbsp finely chopped onion
4 strips of red or orange pepper, chopped
1/2 cup of shredded sweet potato
1/4 avocado, sliced
1 tbsp chopped cilantro
Heat your olive oil in a small saute pan. Add onion and cook for a couple of minutes. Add pepper and shredded sweet potato and cook until just tender.
Make a well in the center of your veggies and crack your egg. Pour egg into center, using the hash to stop the egg from running all over the pan. Cook until desired done-ness (I can’t eat really runny eggs but I know some people love them). To speed up the process, you can put the lid on the pan to keep the heat in. Top with avocado, garnish with a bit of cilantro and enjoy!