Get the Recipe Vegetarian Sweet Potato Breakfast Hash with Cauliflower
User Reviews
5.0
6 reviews
Excellent
Get the Recipe Vegetarian Sweet Potato Breakfast Hash with Cauliflower
Report
Look no further for the perfect Sweet Potato Hash! Crispy sweet potatoes, tender veggies, and a DIY Southwestern seasoning blend topped with perfectly fried eggs. An easy, delicious breakfast ready in just 30 minutes!
Share:
Ingredients
- 2 cups cauliflower florets bite-sized peices
- 2 cups sweet potato diced 1/4 to 1/2 inch
- 1 Tablespoon water
- 2 Tablespoons coconut oil
- 1/2 /2 cup yellow onion diced
- 2-3 cloves garlic finely chopped
- 1 Tablespoon Jalapeño finely chopped
- 1 teaspoon ground cumin
- 1/8 /8 teaspoon cayenne powder
- 1/4 /4 teaspoon chili powder
- 1/8 /8 teaspoon cinnamon
- 1/2 /2 teaspoon salt or to taste
- 4 eggs cooked as desired
- Cilantro and scallions for garnish
Instructions
- To a large microwave-safe bowl, add the sweet potato and cauliflower along with 1 tablespoon of water. Cover with a large plate. Microwave for 3 minutes, toss, and continue to microwave in minute increments, up to 3 more minutes, until the veggies are tender yet still crisp. Drain and set aside.
- In a large skillet, heat coconut oil over medium heat, then add the sweet potato and cauliflower, and stir to coat. Let saute without moving for 5 minutes, so a nice crisp forms.
- Add onion, garlic, and jalapeno, with a large pinch of salt; cook for 2-3 minutes. Stir in cumin, cayenne, chili powder, cinnamon, and additional salt as needed. Stir and cook for an additional 4-5 minutes until the veggies are tender and golden.
- Meanwhile, in a separate small skillet, cook eggs as desired (fried or sunny-side up is recommended). To cook them in the same pan, create individual wells in the hash, add the egg, and pop the oven-safe skillet in a 350°F oven until cooked through to desired doneness.
- Serve the eggs with the hash and garnish with cilantro and scallions. Enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Sodium
409mg
(17%)
Potassium
491mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
9757IU
(195%)
Vitamin C
32mg
(36%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 409mg | 17% |
| Potassium | 491mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 9757IU | 195% |
| Vitamin C | 32mg | 36% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Get the Recipe Overnight Vegetarian Breakfast Strata with Potatoes and Fontina
American
4.9
(27 reviews)
