Breakfast
50 Meals Under 500 Calories
Sweet Potato Hash with Egg Whites & Poblano Peppers
Cutting the sweet potato small helps it cook quickly and keeps the texture more like diner-style breakfast hash.
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Prep Time5
Cook Time20
Total Time25
Servings2
Ingredients
- 1 medium sweet potato, peeled and diced small
- 1 poblano pepper, seeded and diced
- 1/4 cup diced onion
- 4 large egg whites
- 2 tsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Pinch of smoked paprika or cumin, optional
Instructions
- Heat 1 tsp olive oil in a large skillet over medium heat.
- Add the sweet potato, poblano pepper, and onion.
- Season with salt, pepper, and smoked paprika, if using.
- Cook for 3 to 4 minutes, stirring occasionally.
- Add 2 Tbsp water, cover, and cook for 6 to 8 minutes until the sweet potato is tender.
- Uncover and cook for another 2 to 3 minutes until the vegetables are lightly browned.
- Push the hash to one side of the skillet.
- Add the remaining 1 tsp olive oil and pour in the egg whites.
- Scramble until just set, then fold into the hash.
- Divide between plates and serve hot.
Gourmet Geek Tip
Covering the pan briefly helps the sweet potato soften faster. | Substitute bell pepper for a milder flavor. | Serve with fresh fruit, sliced avocado, or whole-grain toast.
Equipment You'll Need
Large skillet with lid
Knife & cutting board
Mixing bowl
Spatula
Measuring spoons