Sweet Potatoes Hash

So do you remember that pic I posted a while back with spiraled sweet potatoes?  I wasn’t quite sure what I was going to do with all this deliousness you see here, but I believe it will become a new staple in our house?.

I stuffed this into some red peppers which are very plentiful right now at the markets and oh so cheap this time of year! Once they were stuffed, I baked them for about 20 minutes or so and guess what…I topped mine with a runny egg!

If you don’t like runny eggs, no problem.  This is great mixed with scrambled eggs or folded into a wrap with some raw cheese and avocado.  You could mix it with quinoa, add some left over chicken or sausage and you’ll have another tasty meal. Make it vegetarian by tossing in some black beans and maybe a little feta if you can tolerate cheese.  I am excited to try that one!

I feel like I could go on and on, but you get the idea! Play to your hearts content and have fun in the kitchen with this hash. Like all my other hash recipes, they all have lots of veggies and most often of course, a runny egg or two!

Eat those veggies every day, aim for 6 fistfuls. You’ll feel better, have more energy, stay lean, and hopefully keep running staying injury free.  After all, diet is definitely a big part of staying healthy.

Leftovers are fabulous so you can make a big batch and re-heat throughout the week making a different entree each time based on some of the suggestions above.  I hope you love this recipe as much as my husband and I and find that it becomes a staple in your house, too!

SWEET POTATO HASH with BROCCOLI (or your choice of veggie) 

Ingredients:

• 1 medium sweet potato, spiralized
• 1 bunch broccoli, Swiss chard, or kale, chopped
• 1/2 cup onion, chopped
• 2 tablespoons of ghee, butter, or olive oil
• salt and pepper
• other seasonings of choice

Directions:

1. Spiralize the sweet potato and set aside. I purchased them all ready spiralized?.
2. Heat ghee in a large pan. Once hot add onion. Cook for about 5 minutes. Season with salt, pepper, and optional seasonings. Jazz it up depending on what you’re in the mood for!
3. When the onions are soft, add the chopped veggies. Sauté till broccoli is tender, or if using greens, till wilted.
4. Finally, add the sweet potato noodles and cook until semi-soft.
5. I stuffed this in sweet red peppers and baked for another 20 minutes. Top with a runny egg.

[reminder]How do you like your eggs? Do you eat breakfast for dinner like me? [/reminder]