Name: Sweet Potato Hash and Eggs with Avocado Drizzle
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 1 small sweet potato (about 4 ounces), peeled and cut into 1/2-inch pieces; 2 teaspoons olive oil; 2 red bell peppers, cut into 1/2-inch pieces; 1 green bell pepper, cut into 1/2-inch pieces; 1/2 small onion, cut into 1/2-inch pieces; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; Kosher salt and freshly ground black pepper; 4 large eggs; 1/2 large avocado, peeled and pitted; 1/2 cup lightly packed cilantro leaves and tender stems; Juice of 1 lime; 1 tablespoon plain yogurt

Directions

Add the sweet potato and 1/3 cup water to a large nonstick skillet. Bring the water to a boil over medium-high heat and cook, stirring occasionally, until the water evaporates and the sweet potato is tender, 4 to 5 minutes. Add the oil, red bell peppers, green bell pepper, onion, garlic powder, smoked paprika, 1 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the vegetables are tender, 7 to 8 minutes.
Reduce the heat to low and use a spoon to make 4 wells in the vegetables so you can see the bottom of the skillet. Crack one egg into each well. Cover and cook until the whites of the eggs are set but the yolks are still runny, 3 to 4 minutes.
Meanwhile, add the avocado, cilantro, lime juice, yogurt and 2 tablespoons water to a mini food processor and blend until smooth.
Divide the hash and eggs between 2 bowls and drizzle with the avocado sauce.

Cook’s Note

Food Network defines diabetes-friendly as 30 grams or less of carbohydrates per serving.

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