Sweet Potato & Zucchini Hash
Serves: 4
Prep: 5 mins
Cook: 15 mins
Ingredients
16 oz. (450g) sweet potato, peeled, cut into cubes
1 1⁄2 tbsp. coconut oil
2 medium zucchini, diced
1 onion, diced
2 cloves garlic, chopped
8 eggs
Handful parsley, chopped
Cayenne pepper, to taste
Salt & pepper
Ingredients
16 oz. (450g) sweet potato, peeled, cut into cubes
1 1⁄2 tbsp. coconut oil
2 medium zucchini, diced
1 onion, diced
2 cloves garlic, chopped
8 eggs
Handful parsley, chopped
Cayenne pepper, to taste
Salt & pepper
Directions
Cook the sweet potato for 3-4 minutes in a pot of boiling water, then drain.
Heat the 1/2 tablespoon of the oil in a pan, over medium heat. Add the sweet potato, zucchini, onion and garlic, sauté for about 5 minutes, until cooked and browned. Season to taste with salt and pepper, and set aside.
Heat the remaining oil in the pan and fry the eggs to your liking.
Divide the vegetables between 4 plates, top with fried eggs and sprinkle with parsley. Season with cayenne pepper, salt & pepper, to taste and serve.
Nutrition Key
| Kcal | Fats | Carbs | Protein |
|---|---|---|---|
*nutrition per serving