Sweet potato Breakfast Hash With Eggs
- 1 epic sweet potato about ¾ pound, stripped and cut into ½-inch shapes
- 3 tablespoons avocado oil dispensed
- ½ teaspoon salt dispensed
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
½ red onion diced
- 4 cups cut kale unequivocally squashed
- 4 eggs
- 2 tablespoons destroyed parmesan cheddar
- ¼ teaspoon crushed red pepper
Heat 2 tablespoons oil in an epic skillet over medium power. Right when the oil is essentially smoking, add sweet potatoes, ¼ teaspoon salt, garlic powder and paprika. Toss sweet potatoes to correspondingly cover in the oil, then, spread into a specific layer and cook, undisturbed, until consumed and new on the base. Flip potatoes and continue to cook until firm everywhere, around 10-12 minutes taking everything into account. Kill to a little plate and saved.
Add remaining 1 tablespoon oil and red onion to the holder. Cook until onion smooth, 1-2 minutes, then, add kale and remaining ¼ teaspoon salt. Cook until kale has shriveled, something like 2 minutes, then, add sweet potatoes back in and toss to solidify.
Make 4 dependably dispersed wells in the hash and break an egg into each. Cover the dish until egg whites are set and egg yolks are cooked to your optimal doneness, 5-7 minutes . Top with parmesan cheddar and red pepper pieces.
Calories: 490kcal, Starches: 33g, Protein: 19g, Fat: 33g, Drenched Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 331mg, Sodium: 925mg, Potassium: 1033mg, Fiber: 10g, Sugar: 7g, Vitamin A: 30130IU, L-ascorbic disastrous: 130mg, Calcium: 491mg, Iron: 5mg