Get out the pressure cooker and enjoy this one-pot meal for dinner tonight!
This recipe is supported by Eggland's Best.
Sweet Potato Hash with Eggs
Calories285 Per Serving
Protein10g Per Serving
Fiber6g Per Serving
|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|
|Total Carbohydrate||39 g|
|Dietary Fiber||6 g|
|Added Sugars||0 g|
2 1/2 starch, 1 lean meat, 1 fat
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 (optional)
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.
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.
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.