Veggie, Apple & Sweet Potato Hash
topped with an egg!
I have a new found love for fast & fancy breakfasts...plus, quick and easy is always a must, as mornings with a toddler are often pretty crazy! I also, LOVE sweet potatoes and I know I feel more energized through out the day when I have a high quality carbohydrate in the morning. But I never really thought of them as a breakfast food...until now!
This breakfast was thrown together on a whim because I had to use up the last of my veggies before I hit the grocery store & I had only one egg left in the fridge. Funny, because that is always when I make the most delicious meals! Hence, the veggie, apple and sweet potato hash was born! :)
And my son LOVED this too, so it is KID & 21 Day Fix approved!
Here is what you'll need:
(Keep in mind this recipe serves 1, so if you are cooking for multiple people, multiply the recipe accordingly.)
-1 small/medium sweet potato, pre cooked then chopped into squares (about 1 cup)
-2 tsp coconut oil
-1 cup chopped bell peppers (I prefer when I use multiple colors as the red and yellow peppers are a bit sweeter.) (1 cup)
- 6 asparagus spears, cut into thirds (bite size pieces) (1/2 cup)
-1 medium apple, I used gala, chopped into squares (3/4 cup)
- 1/2 tsp dried basil
-1/2 tsp garlic power (or one minced garlic clove)
-dash of sea salt & dash of black pepper
How to make it:
First, I get the sweet potato ready. Since I want to be quick, I wash it, poke a few holes in it with a fork and throw it in the microwave along with a mug of water (so it doesn't shrivel when cooking) for about 5 minutes. You want it to come out soft enough to cut, but not too soft that you cannot cut it into squares. It will finish cooking in the sauté pan with the veggies. Once you have done that, set it aside.
Second, in a medium skillet, add 1 tsp of coconut oil and turn onto a medium high heat. Toss in your chopped bell peppers and asparagus. Sauté these, stirring often for about 2 minutes. Add your chopped apple and continue to stir for another 3 minutes. (If you don't stir often, you might find they will blacken a bit, since you are cooking in coconut oil. I personally like that roasted kind of flavor but just an FYI incase you don't!)
Next, in a medium skillet, add 1 tsp of coconut oil and turn onto a medium heat. Toss in your chopped bell peppers and asparagus. Sauté these, stirring often for about 2 minutes. Add your chopped apple and continue to stir for another 3 minutes. It will look like the picture above. (If you don't stir often, you might find they will blacken a bit, since you are cooking in coconut oil. I personally like that roasted kind of flavor but just an FYI incase you don't!)
Now, turn your heat down a little bit and continue to let the veggies soften in the sauté pan for a few minutes. Take your sweet potato, once it is cool enough to handle, and carefully cut off the skin. Then you can dice it in half, then into slices, then into squares! Now, throw your sweet potato in with your veggies!
Then, add in your dried basil, garlic powder, salt and pepper and stir WELL! It will look like the picture below. I continue to sauté for another 3-4 minutes until the veggies and sweet potato are tender. Then, I push them to the side of the pan, add 1/2 tsp of coconut oil, and toss in an egg. (I like only using one pot, makes for a quick clean up!!) I like mine over medium, so the yolk is a little runny. But cook the egg to your liking.
Now, you can throw the hash onto a plate, top with your egg, and VIOLA!
I topped it with a little sriracha hot sauce too! SO GOOD!
I hope you enjoy it! ;)
21 Day Fixers this counts as:
1 1/2 green, 1 purple, 2 yellow, 1/2 red, 1 1/2 tsps.
