Sweet potato & zucchini hash

Sweet potato & zucchini hash

Breakfast in a flash that's high protein, flavoursome and envious as aromas fill the room with deliciousness and goodness.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Servings 4
Calories 296 kcal

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