Browse Recipe Categories or

Sweet Potato Hash with Eggs

×

Sweet Potato Hash with Eggs

Get out the pressure cooker and enjoy this one-pot meal for dinner tonight!

This recipe is supported by Eggland's Best.

Ingredients

Servings  4   Serving Size   1 cup

  • 2 teaspoons canola or corn oil
  • 1/2 medium onion, chopped
  • 4 medium sweet potatoes, peeled, cut into 1/2-inch cubes
  • 1/2 medium green or red bell pepper, chopped
  • 2/3 cup fat-free, low-sodium vegetable broth
  • 2 teaspoons minced garlic
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon pepper (coarsely ground preferred)
  • 1/8 teaspoon salt
  • 4 large eggs
  • Red hot-pepper sauce to taste (optional)

Directions

Tip: Click on step to mark as complete.

  1. Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Turn off the pressure cooker.
  2. Stir in the potatoes, bell peppers, broth, garlic, paprika, cumin, thyme, pepper, and salt. Secure the lid. Cook on high pressure for 3 minutes. Quickly release the pressure. Turn off the pressure cooker.
  3. Remove the lid of the pressure cooker. Crack one egg into a small bowl. Using the back of a spoon, make a small well in the potatoes, pushing the potatoes aside. Slip the egg into the well. Repeat with the remaining 3 eggs, making a separate well for each. Secure the lid with the pressure vent open. Cook on sauté for 2 minutes. If the eggs are not cooked to the desired consistency, re-cover the pressure cooker. Let stand on keep warm for 2 minutes, or until the eggs are cooked to the desired consistency. Serve the hash sprinkled with a dash of hot-pepper sauce.

Nutrition Facts

Sweet Potato Hash with Eggs
CaloriesCalories
285 Per Serving
ProteinProtein
10g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 285
Total Fat 7.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 186 mg
Sodium 244 mg
Total Carbohydrate 39 g
Dietary Fiber 6 g
Sugars 9 g
Added Sugars 0 g
Protein 10 g

Dietary Exchanges
2 1/2 starch, 1 lean meat, 1 fat

 

Get out the pressure cooker and enjoy this one-pot meal for dinner tonight!

This recipe is supported by Eggland's Best.

Nutrition Facts

Sweet Potato Hash with Eggs
CaloriesCalories
285 Per Serving
ProteinProtein
10g Per Serving
FiberFiber
6g Per Serving
×
Calories 285
Total Fat 7.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 186 mg
Sodium 244 mg
Total Carbohydrate 39 g
Dietary Fiber 6 g
Sugars 9 g
Added Sugars 0 g
Protein 10 g

Dietary Exchanges
2 1/2 starch, 1 lean meat, 1 fat

Ingredients

Servings  4   Serving Size   1 cup

  • 2 teaspoons canola or corn oil
  • 1/2 medium onion, chopped
  • 4 medium sweet potatoes, peeled, cut into 1/2-inch cubes
  • 1/2 medium green or red bell pepper, chopped
  • 2/3 cup fat-free, low-sodium vegetable broth
  • 2 teaspoons minced garlic
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon pepper (coarsely ground preferred)
  • 1/8 teaspoon salt
  • 4 large eggs
  • Red hot-pepper sauce to taste (optional)

Directions

Tip: Click on step to mark as complete.

  1. Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Turn off the pressure cooker.
  2. Stir in the potatoes, bell peppers, broth, garlic, paprika, cumin, thyme, pepper, and salt. Secure the lid. Cook on high pressure for 3 minutes. Quickly release the pressure. Turn off the pressure cooker.
  3. Remove the lid of the pressure cooker. Crack one egg into a small bowl. Using the back of a spoon, make a small well in the potatoes, pushing the potatoes aside. Slip the egg into the well. Repeat with the remaining 3 eggs, making a separate well for each. Secure the lid with the pressure vent open. Cook on sauté for 2 minutes. If the eggs are not cooked to the desired consistency, re-cover the pressure cooker. Let stand on keep warm for 2 minutes, or until the eggs are cooked to the desired consistency. Serve the hash sprinkled with a dash of hot-pepper sauce.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.