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breakfast
Sweet Potato Hash
PregnancyAmericanEasyServes 235 min
Diced sweet potatoes pan-fried with onions and topped with fully cooked fried eggs.
This warm and comforting breakfast leans into the increased nutrient needs of pregnancy. Vitamin A from the sweet potatoes works hard to support the steady development of your baby's eyes and organs. Meanwhile, the fully cooked eggs provide essential choline for rapid brain building, and the red bell pepper adds a bright punch of vitamin C to help your body absorb iron more efficiently.
View Nutrition Facts
One serving≈430 kcal · 17 g protein
Calories430 kcal
Protein17 g
Carbs38 g · 10.8g sugar
Fat24 g · 5.1g sat
Fiber7.3 g
Sodium824 mg
Folate158 mcg DFE
Iron4.1 mg
Calcium146 mg
Choline325 mg
Iodine116 mcg
Vitamin D82 IU
Vitamin B120.9 mcg
DHA + EPA36 mg
Zinc2.2 mg
from its ingredients
Ingredients
2 sweet potatoes, peeled and diced into 1/2-inch cubes
1 yellow onion, diced
1 red bell pepper, diced
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 cups spinach, roughly chopped
4 eggs
Method
- 1Heat the olive oil in a large skillet over medium-high heat.
- 2Add the diced sweet potatoes, onion, and red bell pepper. Sprinkle with smoked paprika, salt, and pepper.
- 3Cook for 12-15 minutes, stirring occasionally, until the sweet potatoes are fork-tender and starting to brown.
- 4Stir in the chopped spinach and cook for 1-2 minutes until just wilted.
- 5Using a spoon, make four small wells in the hash. Crack one egg into each well.
- 6Cover the skillet, reduce heat to medium-low, and cook for 4-5 minutes until the egg whites are completely set and the yolks are firm (fully cooked for pregnancy safety).
- 7Serve immediately, scooping portions of the hash with the eggs.
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