Gluten-Free

Sweet Potato Parsnip Hash

Hearty root vegetables stand in for regular spuds in this breakfast hash with kale. Make it fresh in the morning, or make it entirely in advance – just reheat in a skillet and cook the eggs right before serving for a speedy meal.

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Servings
4
Prep Time
10 min
Duration
35 min

Ingredients

  • 2 large sweet potatoes, diced
  • 2 parsnips, sliced
  • 1 yellow onion, diced
  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • ½ tsp each ground cumin, sea salt and ground black pepper (TRY: Simply Organic Ground Cumin and Ground Black Pepper)
  • 3 cups kale, stemmed and chopped
  • 8 large eggs

Preparation

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, toss potato, parsnips, onion, oil, garlic, cumin, salt and pepper. Spread onto prepared sheet and bake for 20 minutes, until potatoes are soft.

3. If serving immediately, add kale to baking sheet 5 minutes before potatoes and parsnips are done.

4. Just before serving, mist a nonstick pan with cooking spray. Crack 1 egg per serving into pan and cook to desired doneness. Serve over hash.

Note: If following our Meal Plan, heat up hash in a nonstick skillet on medium then add kale until wilted. Cook egg and serve over hash.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 325
  • Carbohydrate Content 26 g
  • Cholesterol Content 369 mg
  • Fat Content 18 g
  • Fiber Content 5 g
  • Protein Content 15 g
  • Saturated Fat Content 5 g
  • Sodium Content 476 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 4 g