Name: Sheet pan sweet potato hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3/4 medium sweet potato, peeled and cut into 1/2-inch cubes; 3/4 red bell pepper, diced; 1/3 cup red onion, diced; 1 tsp olive oil; 3/4 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp black pepper; 2 large eggs; 7 large egg whites; 2 tbsp reduced-fat cheddar cheese, shredded; 1 1/2 tbsp fresh chives, thinly sliced

Nutrition

Per serving

502 calories

Protein: 45g; 36% of calories
Carbs: 39g; 31% of calories
Fat: 18g; 33% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat oven to 400°F. On a half-sheet pan, toss the sweet potato, bell pepper, and onion with olive oil, smoked paprika, half the salt, and half the pepper. Spread in a single layer and roast until the potatoes are tender and starting to brown, about 20 minutes.
Transfer the roasted vegetables to an 8-inch oven-safe skillet or baking dish. Use a spoon to make two large wells in the vegetable mixture. Crack the whole egg into each well, then carefully pour the egg whites over and around the vegetables. Sprinkle the eggs with the remaining salt and pepper, and top with the shredded cheddar.
Return the skillet to the oven and bake until the egg whites are fully opaque and set and the yolks are cooked to your preference, about 8 to 10 minutes. Garnish with fresh chives before serving. Done when egg whites are set, 160°F.

Nutrition

Ingredients

Instructions

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