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Easy Mexican Sweet Potato Hash
Print Recipe
Soyrizo, bell pepper & onion are added to this delicious & easy Mexican Sweet Potato Hash recipe that's gluten free, vegetarian & made in only 30 minutes!
Course
Breakfast, Brunch
Cuisine
Mexican
Prep Time
5
minutes
mins
Cook Time
24
minutes
mins
Total Time
29
minutes
mins
Servings
4
people
Calories
549
Author
Whitney Bond
Ingredients
2
lbs
sweet potatoes
small dice
2
tbsp
olive oil
1
cup
onion
diced
½
cup
red bell pepper
diced
½
cup
green bell pepper
diced
4
cloves
garlic
minced
12
oz
soyrizo
4
large eggs
Instructions
Bring a large pot of water to boil on the stove.
Add the sweet potatoes to the water and boil 10-12 minutes, or until tender.
Drain the sweet potatoes and set aside.
Heat the olive oil in a large skillet over medium high heat.
Add the diced onion, red bell pepper and green bell pepper.
Saute 4-5 minutes, then add the garlic and sweet potatoes.
Saute 3-4 minutes, then add the soyrizo.
Mix everything together and cook for another 2-3 minutes, reduce the heat to medium-low and crack the eggs on top of the sweet potato hash.
Cover with a lid and reduce heat to low, cook for another 4-5 minutes, remove the lid and serve.
Nutrition
Serving:
2
g
|
Calories:
549
kcal
|
Carbohydrates:
63
g
|
Protein:
23
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Cholesterol:
163
mg
|
Sodium:
1103
mg
|
Potassium:
967
mg
|
Fiber:
10
g
|
Sugar:
13
g
|
Vitamin A:
34315
mg
|
Vitamin C:
48.1
mg
|
Calcium:
295
mg
|
Iron:
5.8
mg