NUTRITION

SERVINGS

INGREDIENTS

8 oz lump crab meat

1 medium sweet potato

0.5 cup green bell pepper

0.5 cup yellow onion

0.25 cup celery

1 tsp avocado oil

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tbsp green onion

PREPARATION

• 1

  Peel the sweet potato and dice into small 1/2-inch cubes to ensure even cooking.

• 2

  Finely dice the green bell pepper, yellow onion, and celery to create the aromatic base.

• 3

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 4

  Add the sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they begin to soften and develop a golden exterior.

• 5

  Stir in the bell pepper, onion, and celery, and continue cooking for 5 minutes until the vegetables are translucent and fragrant.

• 6

  Gently fold in the lump crab meat, taking care not to break up the large chunks, and sprinkle with Cajun seasoning, sea salt, and black pepper.

• 7

  Cook for another 3-4 minutes until the crab is heated through and the edges of the hash are slightly crispy.

• 8

  In a separate small non-stick pan, fry the egg to your preference, ideally sunny-side up or over-easy to allow the yolk to coat the hash.

• 9

  Transfer the hash to a plate, top with the fried egg, and garnish with freshly sliced green onions.