This veggie packed sweet potato hash will keep you fuelled for the day!
Ingredients
2 tbsp
Extra virgin olive oil
1 medium pepper(s)
Green bell pepper
(diced)
1 medium potato
Sweet potato
(cut into 1/2-inch cubes)
2 large
Russet potato
(cut into 1/2 inch cubes)
1 tsp
Sea Salt
1 tsp
Cumin
(ground)
1 tsp
Chili powder
142 gm
Baby spinach
3 tbsp
Lime Juice
1/4 cup
Cilantro (coriander)
(chopped; optional)
4 large
Egg
(optional)
Instructions
Heat olive oil in a large non-stick skillet over medium-high heat. Add the sweet potatoes and regular potatoes, stirring every few minutes until they are golden brown and tender, about 15 minutes. Reduce the heat if they start to blacken.
Stir in the bell pepper, salt, cumin, and chili powder. Sauté for 5 more minutes until the peppers soften.
Carefully fold in the spinach and cook until wilted. Remove from heat and drizzle with lime juice. Transfer to a bowl and set aside.
Fry eggs and serve on top of breakfast hash. Garnish with cilantro.
Notes:
Meal Prep
Prepare the hash in advance and serve with a fried egg in the morning.
