Food boredom has taken over. I’m not sure if it’s the time of year – all the rain, cold and dark days – or if I just cook so much that creative cooking is at an all time low. Whatever it is, I decided last night to attempt to be a bit more adventurous and combine ingredients I wouldn’t normally have put together.
Thinking that apples and sweet potatoes sounded like a good combination, I chopped a few into a pan with a little onion, and added some tarragon just because. Lightly fried eggs provided a creamy sauce for the hash when we dug our forks into the yolks.
Food boredom paid off. This was a simple, flavorful meal to put on the table, and healthy too. Sweet potatoes, apples and eggs. Can’t beat that!
- 1 medium sweet potato, peeled and cubed
- ½ tablespoon coconut oil
- ½ cup onion, finely chopped
- 2 cups apple, chopped into bite sized pieces
- 1 tsp tarragon
- 2 large eggs
- 1. Blanch sweet potato in a large microwave safe bowl in 2" of water for 5 minutes. Sweet potato should be crisp-tender.
- 2. In a large non-stick skillet heat coconut oil over medium heat. Add onion and cook 5 minutes until tender. Add apples, potatoes and tarragon. Reduce heat to medium low and cook for 20 25 minutes until vegetables and fruit are tender and potato is starting to brown.
- 3. Spray a small non-stick skillet with cooking spray and heat over medium heat. Crack eggs into skillet, add 2 tbs of water and cover with a lid. Cook for 3 - 5 minutes until egg is done to your desires. The less the cooking time, the runnier the yolk.
- 4. Serve eggs with hash.
Amount Per Serving
Calories: 282, Weight Watchers PointsPlus 7
- Total Fat: 7.78g
- Cholesterol: 186mg
- Sodium: 109mg
- Total Carbs: 46.80g
- Dietary Fiber: 7.77g
- Sugars: 27.24g
- Protein: 8.18g