Recipe: Sweet Potato Hash

You know when you forget to make a grocery list and get a bunch of random things at the store and then end up with an obscure assortment of food in your fridge at the end of the week? Well, that was last weekend for me. I was hungry after paddle boarding and wanted a satisfying but healthy breakfast. So, I got out all of my leftover veggies, found a sweet potato in the cupboard, cracked some eggs, and this is what I came up with! Some of those impromptu meals made out of extras can really turn out to be delicious.

Ingredients (1-2 servings)…add list to Instacart!

1/2 sweet potato, peeled
1/2 cup water
1/2 tsp. salt
1 clove garlic
4-5 stalks asparagus
1/4 red pepper
1 sprig fresh sage
1 green onion
2 organic eggs
salt and pepper to taste
add cayenne pepper for some heat!

1. Chop veggies in to small bite-size pieces. Take leaves off of sage, no need to chop.
2. Add sweet potato, salt, and water to large pan and heat on high. Once boiling, reduce to low heat.
3. Once almost all of the water is evaporated and the sweet potatoes are soft, add the rest of the veggies, including sage leaves, and the olive oil. Sauté for a few minutes, until veggies are soft.
4. Crack open eggs in a bowl and mix to combine yolks and whites. Add eggs to pan and mix thoroughly. Saute for just a couple of minutes until eggs are cooked.
5. Add salt, pepper, and cayenne (optional) to taste and serve!


What's your go-to meal when fridge is scarce and you have to get creative?

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