With many of my absolute favorite fitness and training ingredients, this hash bursts with colors and nutrients. That makes it an ideal breakfast and a great way to start your day even if you’re not a fighter. It’s also a versatile dish—add any kind of meat or tofu for a lunch or dinner meal.
AVOCADO & SWEET POTATO HASH
Makes: 4 servings
Serving size: 1⁄4 of hash and 1 egg
Prep time: 15 minutes
Cook time: 25 minutes
INGREDIENTS
1 medium red onion, diced
1 jalapeño, deseeded and flesh sliced
1 tsp red pepper flakes
2 medium sweet potatoes, cut into 1⁄4-inch (.5cm) cubes
salt and freshly ground black pepper
2 cups baby spinach
4 large eggs
1 medium avocado, sliced
1 tbsp chopped fresh parsley
DIRECTIONS
1 Preheat the oven to broil. Spray a cast iron skillet with nonstick cooking spray.
2 Place the skillet on the stovetop over medium heat. Add the onion and jalapeño and sauté until the onion is translucent, about 5 to 7 minutes, stirring frequently. Stir in the red pepper flakes and transfer the mixture to a bowl.
3 Add the sweet potatoes to the still-hot skillet and season with salt and pepper. Cook until soft, about 8 to 10 minutes. Add the spinach and cook until wilted, about 1 to 2 minutes. Add the onion and jalapeño mixture back into the skillet and stir into the potatoes.
4 Crack each of the eggs on one-fourth of the mixture. Place the skillet in the oven and broil until the eggs are set, about 5 to 7 minutes.
5 Remove the hash from the oven, top with the avocado slices, sprinkle the parsley over the top, and serve immediately.
PREP TIP
Use leftover, already-cooked sweet potatoes to make this dish quicker and easier to prepare.
NUTRITION FACTS
per serving
200
10g
20g
9g
AVOCADO & SWEET POTATO HASH