This breakfast is one of my favorites and is by far the easiest to prepare; it contains minimal ingredients and only takes a few minutes on the stovetop. I learned this "recipe" from a Paleo blog a long time ago when I was "living the diet" for a class research project. Since then, it has become a staple in my mornings, and I'll even eat this post-workout as it does a good job of filling me up and keeping me full.
All you need is a few eggs (I use two), 1/2 medium sweet potato, 1/4 sweet onion, 1 garlic clove & any other veggies you like! In this picture, you can probably see something green- I added some zucchini slices to it for a different taste.
Heat up your skillet (medium heat) and put 1tablespoon of coconut oil in there (you can use olive, pam no-stick, etc, I just prefer coconut oil). While that's heating, peel and chop your sweet potato, making sure that the slices are roughly the same size. Then, add your sweet potato to the skillet. Chop your onion, smash your clove and add as well. Saute until your potatoes have reached desired tenderness (I play around with mine for ~10-12 minutes).
While your sweet potato hash is cooking, crack two eggs in a seperate skillet and fry until your yolk has reached desired runniness (is that a word?). I like my yolks pretty runny so I cook them JUST ENOUGH (~5minutes on low/medium heat).
Plate the hash and top with your eggs. Serve with a fruit salad, some coffee or a fruit smoothie. Enjoy!
If you are cooking for a special population (children, the elderly or those with compromised immune systems) you must cook the yolk thoroughly and in this instance, I would suggest that you scramble or poach the eggs to be sure.
Nutrition Info (for eggs + hash, ONLY. Includes coconut oil)
Calories: 351
Carbohydrates: 9g
Fats: 24g
Protein: 14g
Sugar: 6g
Fiber: 3g
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