Hello fellow women 50+ on the journey to better fitness!
Here’s a great breakfast recipe for you – packed with the protein that we need to start our day!
Sweet Potato Hash:
Ingredients:
- 3 Tbsp oil (coconut, grape seed or other favorite)
- 2 lg sweet potatoes chopped into very small pieces
- 1 lg. onion chopped (I like to use leeks)
- 4-5 large garlic cloves chopped
- 3-4 Beyond Beef plant based sausages cut up into chunks
- 1/ tsp smoked paprika
- Sea salt and black pepper
- 4 Jumbo eggs
*Thinly sliced scallions for garnish if you wish
Directions:
Heat a large skillet, over medium heat and add 1 Tbsp of YOUR favorite oil. Once sizzling, add the sausage into the pan, and stir until it’s browned.
When sausage is about 3/4 of the way done, add the onions and continue to cook for a minute or two. Then add the garlic to the sausage mixture and cook another minute until the vegetables are soft and fragrant. Remove from heat and set aside.
In a separate skillet over medium heat, add the remaining oil. Add the chopped sweet potatoes and stir to coat. Sprinkle with smoked paprika, sea salt and pepper.
Cook and stir, uncovered, until the outside begins to brown, then cover the skillet, turn down to low heat, and continue to cook until the inside of the potatoes are soft, uncovering to stir once in a while. Add a bit more oil if necessary.
NOTE: I usually pre-cook the potatoes by boiling them in water for a few minutes, as this saves time.
Once the potatoes are softened and browned, transfer them to the sausage mixture and stir to combine. Create 4 indentations with the back of a tablespoon, then crack the eggs into the holes. Don’t worry if they don’t fit perfectly or they run over, it will still taste delicious!
Cover and cook over medium-low heat until the eggs are done.
TIP: I make this hash ahead, split it into 4 containers and freeze 3 of them to have on hand when I need them. Then, I poach an egg and set it on top for a quick and healthy breakfast, whenever I want it!
Enjoy!
Best of Health,
Kathi
