Sweet Potato, Kale & Brussels Sprouts Hash with Egg
Prep: 15 minutes
Cook: 15 minutes • Makes: 4 (1 egg, 1 cup hash) servings
1 large sweet potato, peeled and chopped
1/2 medium red bell pepper, chopped
1/2 medium yellow onion, chopped
1 cup packed baby kale
1 cup thinly sliced Brussels sprouts
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon Weis Quality Ground Black Pepper
4 Weis Quality Large Eggs
1/3 cup roasted and salted pepitas (pumpkin seeds)
1.In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add sweet potato; cover and cook 8 minutes, stirring occasionally. Add bell pepper and onion; cook, uncovered, 3 minutes, stirring occasionally. Add kale and Brussels sprouts; cook 3 minutes or until vegetables are golden brown, stirring occasionally. Add garlic, salt and black pepper; cook 1 minute or until fragrant, stirring frequently. Makes about 4 cups.
2.In a separate large nonstick skillet, heat remaining ½ tablespoon oil over medium heat. Add eggs; cover and cook 5 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.
3.Serve hash topped with eggs and sprinkled with pepitas.
Approximate nutritional values per serving:
256 Calories, 16g Fat (3g Saturated), 187mg Cholesterol, 371mg Sodium,
19g Carbohydrates, 4g Fiber, 5g Sugars, 0g Added Sugars, 12g Protein