NUTRITION

SERVINGS

INGREDIENTS

1 cup sweet potato

3 slices turkey bacon

2 large eggs

0.5 cup liquid egg whites

0.5 cup bell pepper

0.25 cup red onion

1 tsp pure maple syrup

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  Peel and dice the sweet potato into half-inch cubes, finely chop the red onion and bell pepper, and slice the turkey bacon into bite-sized pieces.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the sweet potato cubes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 3

  Add the diced onion, bell pepper, and turkey bacon to the skillet. Continue to sauté for 5-6 minutes until the vegetables have softened and the bacon is starting to crisp.

• 4

  Stir in the maple syrup, sea salt, black pepper, and smoked paprika. Toss the mixture thoroughly to ensure everything is coated in the glaze, then cook for 1 more minute.

• 5

  Push the hash to one side of the skillet. Pour the liquid egg whites into the open space and scramble them quickly until fully set, then fold them into the hash mixture.

• 6

  In a separate small non-stick pan sprayed with a touch of oil, fry the two large eggs to your preference, ideally sunny-side up to allow the yolk to create a natural sauce.

• 7

  Plate the maple-glazed hash and top with the fried eggs. Garnish with a crack of fresh black pepper if desired and serve immediately.