Sweet Potato Hash with Sunny Side Up Eggs
This classic breakfast dish is remade to be healthy but still satisfying.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
- 2 1-oz slices all-natural turkey bacon (no added nitrites or nitrates), chopped
- 1/3 cup chopped yellow onion
- 1 sweet potato, peeled and shredded (about 2 cups shredded)
- Pinch sea salt
- Pinch ground black pepper, plus additional, to taste
- 1/4 cup chopped fresh cilantro
- 2 large eggs
Preparation
1. Mist a large nonstick skillet with cooking spray and heat on medium-high. To skillet, add bacon and onion and sauté for 4 minutes, until onion is translucent. Add potato, salt and pepper and sauté, about 7 to 8 minutes, until potato is cooked through. Stir in cilantro; divide between 2 plates.
2. Reduce heat to medium and mist same skillet with cooking spray. Crack eggs onto separate sides of skillet and cook until set (or flip over for over easy eggs). Place 1 egg over each serving of hash. Sprinkle egg with additional pepper, to taste.
Nutrition Information
- Serving Size 2/3 cup hash and 1 egg
- Calories 188
- Carbohydrate Content 17 g
- Cholesterol Content 211 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 14 g
- Saturated Fat Content 2 g
- Sodium Content 359 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g