Heart Healthy
Get out the pressure cooker and enjoy this one-pot meal for dinner tonight!
This recipe is supported by Eggland's Best.
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Sweet Potato Hash with Eggs
Get out the pressure cooker and enjoy this one-pot meal for dinner tonight!
This recipe is supported by Eggland's Best.
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Servings
4
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Serving Size:
1 cup
Ingredients
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2 teaspoons canola or corn oil -
1/2 medium onion, chopped -
4 medium sweet potatoes, peeled, cut into 1/2-inch cubes -
1/2 medium green or red bell pepper, chopped -
2/3 cup fat-free, low-sodium vegetable broth -
2 teaspoons minced garlic -
2 teaspoons smoked paprika -
1 teaspoon ground cumin -
1/2 teaspoon dried thyme, crumbled -
1/2 teaspoon pepper (coarsely ground preferred) -
1/8 teaspoon salt -
4 large eggs -
Red hot-pepper sauce to taste (optional)
Directions
Tip: Click on step to mark as complete.
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Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Turn off the pressure cooker. -
Stir in the potatoes, bell peppers, broth, garlic, paprika, cumin, thyme, pepper, and salt. Secure the lid. Cook on high pressure for 3 minutes. Quickly release the pressure. Turn off the pressure cooker. -
Remove the lid of the pressure cooker. Crack one egg into a small bowl. Using the back of a spoon, make a small well in the potatoes, pushing the potatoes aside. Slip the egg into the well. Repeat with the remaining 3 eggs, making a separate well for each. Secure the lid with the pressure vent open. Cook on sauté for 2 minutes. If the eggs are not cooked to the desired consistency, re-cover the pressure cooker. Let stand on keep warm for 2 minutes, or until the eggs are cooked to the desired consistency. Serve the hash sprinkled with a dash of hot-pepper sauce.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 285 | |
|---|---|---|
| Total Fat | 7.5 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 186 mg | |
| Sodium | 244 mg | |
| Total Carbohydrate | 39 g | |
| Dietary Fiber | 6 g | |
| Sugars | 9 g | |
| Added Sugars | 0 g | |
| Protein | 10 g | |
Dietary Exchanges
2 1/2 starch, 1 lean meat, 1 fat
-
Servings
4
-
Serving Size:
1 cup
Ingredients
-
2 teaspoons canola or corn oil -
1/2 medium onion, chopped -
4 medium sweet potatoes, peeled, cut into 1/2-inch cubes -
1/2 medium green or red bell pepper, chopped -
2/3 cup fat-free, low-sodium vegetable broth -
2 teaspoons minced garlic -
2 teaspoons smoked paprika -
1 teaspoon ground cumin -
1/2 teaspoon dried thyme, crumbled -
1/2 teaspoon pepper (coarsely ground preferred) -
1/8 teaspoon salt -
4 large eggs -
Red hot-pepper sauce to taste (optional)
Directions
Tip: Click on step to mark as complete.
-
Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Turn off the pressure cooker. -
Stir in the potatoes, bell peppers, broth, garlic, paprika, cumin, thyme, pepper, and salt. Secure the lid. Cook on high pressure for 3 minutes. Quickly release the pressure. Turn off the pressure cooker. -
Remove the lid of the pressure cooker. Crack one egg into a small bowl. Using the back of a spoon, make a small well in the potatoes, pushing the potatoes aside. Slip the egg into the well. Repeat with the remaining 3 eggs, making a separate well for each. Secure the lid with the pressure vent open. Cook on sauté for 2 minutes. If the eggs are not cooked to the desired consistency, re-cover the pressure cooker. Let stand on keep warm for 2 minutes, or until the eggs are cooked to the desired consistency. Serve the hash sprinkled with a dash of hot-pepper sauce.
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