Well-Being for Moms

Potato & Eggs Hash


Prep Time

5 minutes

Prep Notes

If you don't have 25 minutes in the morning, you could cook the veggies night before, then heat it all up and add only eggs in the morning. Thus cutting morning cooking time to about 5 minutes.

If you want to lighten it a bit, use cauliflower instead of potatoes.

If you don't eat eggs, it's delicious without them too.

Cooking Time

20 minutes

Yields

4 portions

Ingredients

  • 1 onion
  • 1 carrot
  • 2 potatoes
  • 1/2 sweet potato
  • 6 eggs
  • 2 T coconut oil
  • 1/2 t salt & pepper to taste

Optional: herbs to garnish

Directions


  1. Heat coconut oil in a pan.
  2. Peel and dice the onion, add to the pan.
  3. Continue by cleaning and finely dicing (or shredding) the carrot, potato and sweet potato.
  4. Add pepper and salt, stir, and cook on low to medium heat with the lid on until soft (about 20 minutes). Stir occasionally. Add more oil if necessary for the vegetables to be nicely coated and not sticking to pan.
  5. In the meantime whisk the eggs in a bowl. You will be adding these just for a minute after veggies are already soft. 
  6. Prepare any additional raw veggies or herbs you want to garnish with. I used fresh coriander and tomatoes.
  7. Enjoy for breakfast or any meal of the day.

Notes


Join our Facebook group "Kids Will Eat & Healthy" for daily healthy meal inspirations.


Recipe by www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.