Sweet Potato and Eggs Hash

Ingredients

• Egg2 count (110 g)
• Sweet Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)
• Oregano1/4 tablespoon (1 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and dice the sweet potato.

2. 2

   Step 2

   Once the water is boiling, add the sweet potato. Let it boil for 8-10 minutes until tender. Remove, drain and set aside.

3. 3

   Step 3

   Simultaneously, place a pan over high heat. While heating, chop the onion.

4. 4

   Step 4

   Once heated, add the onion with a pinch of salt and stir-fry for about 5 minutes over medium heat.

5. 5

   Step 5

   Add the sweet potato, oregano and salt and pepper to taste. Cook for 3-4 more minutes.

6. 6

   Step 6

   Cut two slits in the mixture and crack in the eggs.

7. 7

   Step 7

   Cover, lower the heat and cook for 5-8 minutes until the eggs are cooked.

8. 8

   Step 8

   You can sprinkle a little more oregano and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sweet Potato and Eggs Hash can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.