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Sweet Potato and Boiled Potato Hash with Poached Eggs
Sweet Potato and Boiled Potato Hash with Poached Eggs

Sweet Potato and Boiled Potato Hash with Poached Eggs
A hearty and nutritious breakfast hash with sweet and boiled potatoes, topped with poached eggs.
Sweet Potato and Boiled Potato Hash with Poached Eggs

Provides a balanced mix of carbohydrates and protein to fuel morning training sessions.

Ingredients:
1
Servings
  • 200
    g
     sweet potato
  • 150
    g
     boiled potato
  • 2
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     red bell pepper
  • 50
    g
     spinach
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Sweet Potato and Boiled Potato Hash with Poached Eggs
Instructions:
  1. Peel and dice the sweet potato and boiled potato into small cubes.
  2. Chop the onion and red bell pepper into small pieces.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add the onion and garlic to the skillet and sauté until translucent.
  5. Add the sweet potato and boiled potato cubes to the skillet and cook until they start to brown.
  6. Stir in the red bell pepper and spinach, cooking until the spinach wilts.
  7. Season with salt and black pepper to taste.
  8. In a separate pot, bring water to a simmer and poach the eggs until the whites are set but yolks remain runny.
  9. Serve the potato hash on plates and top each serving with a poached egg.
Nutrition Per Serving 600 g Per 100g
Energy 452 kcal 75 kcal
Protein 14 g 2.3 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 58 g 9.7 g
Fat 20 g 3.3 g
  • 200
    g
     sweet potato
  • 150
    g
     boiled potato
  • 2
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     red bell pepper
  • 50
    g
     spinach
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

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

Chop the onion and red bell pepper into small pieces.

Heat olive oil in a large skillet over medium heat.

Add the onion and garlic to the skillet and sauté until translucent.

Add the sweet potato and boiled potato cubes to the skillet and cook until they start to brown.

Stir in the red bell pepper and spinach, cooking until the spinach wilts.

Season with salt and black pepper to taste.

In a separate pot, bring water to a simmer and poach the eggs until the whites are set but yolks remain runny.

Serve the potato hash on plates and top each serving with a poached egg.

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