Cheesy Eggs & Sweet Potato Hash

25 min · Easy · Serves 1

565 kcal per serving · 23g protein

Crispy sweet potato and pepper hash topped with cheesy scrambled eggs. A naturally gluten-free breakfast that actually fills you up.

Ingredients

• Sweet Potato × 1
• Bell Pepper × ½
• Eggs × 2
• 25 g Cheddar
• 1 tbsp Olive Oil
• 2 g Salt
• ¼ tsp Black pepper

Method

1. Dice

   

   Peel and dice the sweet potato into small cubes and dice the pepper.

2. Crisp the hash

   

   Heat the oil in a large frying pan over medium heat and fry the sweet potato for 8–10 minutes, adding the pepper halfway, until tender and browned. Season with salt and pepper.

3. Scramble the eggs

   

   Push the hash aside, beat the eggs with a pinch of salt and pepper, then add them to the pan and scramble until just set.

4. Cheese & serve

   

   Scatter cheddar over the eggs to melt, then serve alongside the hash.

More to cook

• Cinnamon Sugar Sweet Potato Wedges35 min
• Cheesy Veggie Egg Scramble15 min
• Roasted Sweet Potato Wedges35 min
• Turkey & Sweet Potato Meatballs55 min