Buffalo Chicken Sweet Potato Hash
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 80 g | Chicken sausage | |
| 2 | Eggs | |
| 200 g | Sweet potatoes | |
| .5 | Onions | |
| 1 | Bell peppers | (red) |
| 1 | Scallions | |
| 40 g | Shredded cheese | |
| 2 cloves | Garlic | |
| 1 tbsp | Olive oil | |
| Hot sauce |
- Heat your oven to 200°C. Skin and cube the sweet potatoes into small, bite-sized pieces. Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork tender, about 3-4 minutes. Drain and set aside.
- In a large pan, heat the olive oil up on medium heat. Cook the potatoes, onion and red pepper until lightly golden and soft, about 4-5 minutes. Add in the garlic, chicken sausage and salt and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.
- Sprinkle the grated cheese on and stir to mix it into the potato mixture. Make two wells in the hash and crack the eggs into them gently. Cover and place into the oven until the eggs are cooked as much as you like them.
- Drizzle with buffalo sauce and diced green onion and serve.
Fat:
23.5g
Saturates:
7.7g
Sugars:
7.4g
Protein:
21g
Carbs:
24.5g
Fiber:
4.1g
24.2%
Calories
24.7%
Carbs
24.7%
Protein
58.8%
Fat
16.4%
Fiber