Quick Sweet Potato Hash with Eggs

Although I love making protein smoothies for breakfast (like my Mango Kale Smoothie with Coconut and Mint), sometimes a girl needs something hot and substantial in the morning. Especially before a two hour sweat session at the gym (nothing is more motivating than preparing to be a bridesmaid in two weddings in four months). And nothing satisfies me more than potatoes and eggs. The perfect solution: a healthy and satisfying sweet potato hash with zucchini, red peppers, and runny yolks. It’s a quick meal with perfect nutrients for one, or simply up the ingredients to feed a crowd. Quick Sweet Potato Hash with Eggs is fake out healthy comfort food with three servings of vegetables and tons of protein. It really can’t be beat.

The trick to making this a healthy hash is by using just a little bit of your favorite fat while utilizing a nonstick skillet with a lid, and a splash of water to cook the sweet potatoes evenly. Throw the sweet potatoes in first, allow the water to evaporate, and the sweet potatoes will be ready to cook alongside the rest of the vegetables in a matter of minutes.

Quick Sweet Potato Hash with Eggs

Serves 1 (or two people with small appetites)
Time in Kitchen: 15 minutes
Nutrition information per serving: 270 calories, 22 carbohydrates, 13 grams fat, 16 grams protein

Ingredients:

½ sweet potato, diced in to small cubes
1 tsp bacon drippings (or olive oil)
¼ cup water
½ zucchini, diced
½ red pepper, diced
Salt and pepper, to taste
½ tsp dried oregano
2 large eggs
Dusting of paprika
1 green onion, diced (for garnish)

Directions:

Heat bacon drippings in a nonstick skillet on medium high heat. Add sweet potatoes in an even layer, sprinkle with salt and pepper, add the water, and cook until water is evaporated; about 5 minutes.
Turn down the heat to medium. Add zucchini, red pepper, salt, pepper, oregano; cook until tender; about five minutes.
Make two small holes in the hash; crack eggs over top. Cover and cook until egg whites are set; about four minutes. You want to do this slowly so the eggs cook evenly, so resist the urge to crank up the heat.
Top with a dusting of paprika and fresh green onions. Eat up!

Cook's note: This is GREAT topped with fresh avocado and diced tomatoes if you have them on hand.

Bacon Guacamole

So, here's the thing. Bacon is so played out in the food world right now. We have bacon chocolate bars, bacon oil, bacon salt, bacon print band-aids, and bacon sundaes at Burger King. There is even a small restaurant in Austin, Texas called Bacon that serves, well, everything bacon (try the the bacon doughnut...just do it). Some truly sad souls people have a difficult time understanding why bacon should play such a leading role off the breakfast table. I say everything should taste like bacon. Bring it! Here is my small contribution to our over-saturated bacon kingdom, Bacon Guacamole . I actually shed a tear when I tasted this. You can thank me later... Bacon Guacamole Time in kitchen: 10 minutes Servings: 8 (2 T serving) Nutrition information per serving: 100 calories, 9 grams fat, 3 grams fiber, 2 grams protein, 4 carbs Ingredients: 2 ripe avocados the juice of 1/2 lime (or more to taste) 1 small garlic clove, grated 1 T fresh c

Grilled Asparagus Salad with Fried Quail Eggs

The Baltimore Farmer’s Market was beaming with pride as the stalls opened for the season on Sunday morning, and it has good reason to be prideful. It was recently voted #1 Farmer’s Market in the nation by Country Living. Since it was 7:00 am after a long night out I was appropriately armed with coffee, sun glasses, and hippy-ass reusable tote bags. Asparagus has been in the forefront of my thoughts since eating a memorably crisp asparagus salad at Woodberry Kitchen . When I saw a pile of garden-fresh spears I couldn’t resist getting a few bundles for the week as well as my fair share of blue kale, foraged mushrooms, spinach, organic quail eggs, ramps, and a multitude of other goodies. It is going to be a wonderfully food-filled week. Grilled Asparagus Salad with Fried Quail Eggs utilizes many of the seasonal ingredients I scored at the market. It’s only lightly seasoned to give the ingredients the stage. Fresh tarragon is laced throughout and the yolk from the gently fried

The Gathering: Baltimore's Food Truck Rally

Baltimore, with its big city grit and artistic underbelly, was destined to become an integral part of the Food Truck Nation. Over the last few years, gourmet food trucks have been popping up everywhere from LA to Austin, but mobile catering has been around since the beginning of times. Coupled with the weakened economy and people’s undying need for great street food, we find ourselves at a fortunate cross road. We can eat gourmet food on the street. Lucky us. Talented chefs and savvy business people are all getting with the trend. The newest generation of food trucks are classing it up and getting experimental with menu items like crab fries and Korean tacos. Baltimore’s food truck scene has grown over the last two years, and The Gathering propels the movement forward by forming a food truck rally that competes on a national scale. Lamb vindaloo? Check. Fish tacos? Check. Creamy soft serve and pretty cupcakes? Check. This all happens within a small city

Grubarazzi

Search This Blog