Name: Sweet potato hash and poached eggs
Prep time: 22 min
Total time: 22 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, peeled and diced into half-inch cubes; 8 large egg whites; 2 large eggs; 1.5 oz red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp white vinegar; 4 1/4 cups water

Nutrition

Per serving

479 calories

Protein: 44g; 37% of calories
Carbs: 40g; 34% of calories
Fat: 15g; 28% of calories

Instructions

Prep 22 min · Cook 0 min

Heat the olive oil in a nonstick skillet over medium heat. Add the sweet potato, onion, and bell pepper. Season with the smoked paprika, half the salt, and half the black pepper. Cook, stirring occasionally, for 15 minutes until the potatoes are tender and browned.
While the hash cooks, fill a saucepan with water and add the vinegar. Bring to a gentle simmer over medium-high heat for 8 minutes.
Gently combine the egg whites and whole eggs in a bowl, keeping the yolks intact. Create a gentle whirlpool in the simmering water and slide the egg mixture in. Simmer for 3 to 4 minutes until the whites are fully set but the yolks remain soft. Done when whites set and yolks still soft.
Spoon the hash onto a plate. Using a slotted spoon, lift the eggs and set whites from the water and place them over the hash. Season with the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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