Zucchini and Sweet Potato Breakfast Hash
This zucchini and sweet potato breakfast hash is a simple recipe that the whole family will enjoy, and it's a great way to embrace the summer weather with that fresh zucchini!
10 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 407 |
| Fat: | 13 g |
| Carbohydrates: | 50 g |
| Protein: | 15 g |
| Cholesterol: | 30 g |
| Sodium: | 424 mg |
| Fiber: | 13 g |
| Sugars: | 25 g |
| Calculated per serving. | |
Serves: 2
Ingredients
- 1 whole1 whole1 whole Sweet Potato, cubed
- 2 whole2 whole2 whole Zucchini, cubed
- 3 clove3 clove3 clove Garlic, chopped
- 8 whole8 whole8 whole Cherry Tomato, sliced
- 2 pieces2 pieces2 pieces Bacon, cooked and chopped
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese, shredded
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat up 2 tbsp avocado oil (or oil of choice) over medium high heat in a pan on the stovetop.
- Add in the sweet potato, and cook, stirring regularly, for 4-6 minutes.
- Add the zucchini and garlic to the pan with the sweet potatoes, season with salt and pepper, and continue to cook for 5-7 minutes until everything is cooked through. Remove from heat.
- Mix in the cherry tomatoes, bacon, and parmesan, split between two bowls, and top each with an egg and half the avocado slices (optional). Enjoy!
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