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Sweet potato & zucchini hash
Breakfast in a flash that's high protein, flavoursome and envious as aromas fill the room with deliciousness and goodness.
Ingredients
Ingredients
- 450 g sweet potato, peeled, cut into cubes
- 1.5 tbsp coconut oil
- 2 medium zucchini, diced
- 1 onion, diced
- 2 glove garlic, chopped
- 8 eggs
- handful parsley, chopped
- cayenne pepper, to taste
Instructions
- Cook the sweet potato for 3-4 mins in a pot of boiling water, then drain. Heat the ½ tbsp of the oil in a pan, over medium heat.
- Add the sweet potato, zucchini, onion and garlic, and sauté for about 5 mins, until cooked and browned. Season to taste with salt & pepper, and set aside.
- Heat the remaining oil in the pan and fry the eggs to your liking. Divide the vegetables between 4 plates, top with fried eggs and sprinkle with parsley.
- Season with cayenne pepper, salt & pepper, to taste and serve.
Notes
Key features
• Gluten free
• Dairy free
• Meal prep-friendly
• Vegetarian
• Quick and easy
Nutrition
Serving: 1gCalories: 296kcalCarbohydrates: 29gProtein: 15gFat: 14g
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