Start the day in a savory way with this healthy take on hash….and a bit scrambled eggs!
Ready in 25 minutes
Makes 2 Servings
-1 medium sweet potato, peeled and grated
-1/4 cup grated parmesan cheese
-2 tsp fresh thyme
-1/4 tsp salt
-1/4 tsp black pepper
-3 tsp grapeseed oil, divided
-1 cup sliced crimini or button mushrooms
-2 large eggs
-1 cup baby spinach or kale
1. In a large bowl, toss together sweet potato, parmesan, thyme, salt, and pepper.
2. Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Add mushrooms and cook until softened, about two minutes. Remove mushrooms from skillet and add sweet potato mixture to pan. Cook until sweet potato is tender and begins to brown, about five minutes.
3. Whisk together eggs with milk, salt, and pepper (ingredients NOT listed in “ingredients” section; add to your liking) and scramble in skillet; careful not to let eggs burn and stick to skillet
4. Form sweet potato into mounds and on two serving plates, and top each with 1/2 cup mushrooms and 1/2 cup of greens; add eggs. If you are a true southerner, as I am, add a bit of ketchup to the eggs or a bit of hot sauce.
Nutrition per serving: Calories: 254, Total Fats: 15g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 222mg, Sodium: 602mg, Total Carbohydrates: 16g, Fiber: 2g, Sugar: 4g, Protein: 13g, Iron: 2mg
Nutrition Note: Subbing sweet potatoes for standard white potatoes adds a ton of antioxidants and heart-healthy fiber.
Tip of the Day
Right size leftovers! Create grab-and-go lunches by storing leftovers in small containers. Freeze right-sized home-cooked meals to make healthy eating easier.