When it comes to eating breakfast, I am the worst person to talk to. I find that I am never hungry for breakfast during normal breakfast hours. And you would think I would be since I get up way before dawn (2:30am).
Why so early you ask? Well, I teach English as a second language to students in China and the time difference is a 13 hour time difference. My last class ends at 0700 or 0800 depending where we are with daylight savings time. Even though, my classes end at a suitable breakfast time, I am still not hungry for breakfast. Go figure.
In any case, I received an email from My Fitness Pal, sharing this delicious looking recipe for Sweet Potato Hash w/Egg and I thought to myself, “Hmmm, this would make a great weekend brunch!” Doesn’t it look just yummy? For your convenience, I am including the recipe here and the URL so you can check out other recipes that may interest you. Enjoy! LP
Sweet Potato Hash with Sunny Side Up Eggs
2 (1-ounce) slices all-natural turkey bacon, chopped (certified gluten-free if necessary)
1/3 cup chopped onion
1 medium sweet potato, peeled and shredded (about 2 cups shredded)
Salt and pepper, to taste
1/4 cup chopped cilantro
2 large eggs
Mist a large nonstick skillet with cooking spray, and heat on medium-high. To skillet, add bacon and onion. Sauté for 4 minutes, until onion is translucent. Add sweet potato, salt, and pepper, and sauté, about 7–8 minutes, until potato is cooked through. Stir in cilantro; divide between two plates.
Reduce heat to medium, and mist the same skillet with cooking spray. Crack eggs onto separate sides of the skillet and cook until set (or flip for over-easy eggs). Place one egg over each serving of hash. Sprinkle with additional pepper, to taste.
No one ever said that eggs were for breakfast anyway! I hope you try this recipe and enjoy it!
Serves: 2 | Serving Size: 2/3 cup hash + 1 egg
Per serving: Calories: 183; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 211mg; Sodium: 441mg; Carbohydrate: 19g; Dietary Fiber: 2g; Sugar: 5g; Protein: 14g