Sweet Potato & Greens Breakfast Hash
A hearty skillet breakfast from your Week 3 FareRx bag - about 34g carb and 10g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The egg adds protein and the greens add fiber, both of which slow how fast the sweet potato's carbs hit. Keep the potato to about a cup diced.
Ingredients
- •1 cup diced sweet potato
- •1 handful salad greens
- •1 egg
- •2 cloves garlic, sliced
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Cook the sweet potato in olive oil until tender and browned at the edges.
- 02
Add the garlic and cook until fragrant.
- 03
Stir in the greens until just wilted.
- 04
Fry the egg and set it on top.
Dietitian’s notes
- →Dice the sweet potato small so it crisps quickly in the pan.
- →Wilt the greens in at the end and crown it with a soft egg so the yolk becomes the sauce.
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