This great new twist on hash packs a serious nutritional punch. Sweet potatoes are rich in beta-carotene and a good source of protein and carbohydrate. To save time, you can make extra hash (without the eggs) and keep it in the refrigerator for up to 2 days.

Makes 2 servings
Active time: 25 minutes
Total Time: 25 minutes

Ingredients
1 tablespoon extra-virgin olive oil
1 small sweet potato, scrubbed and cut into ½” cubes
1 small red onion, chopped
1 green bell pepper, seeded and chopped
Salt
Fresh ground black pepper
1 boneless, skinless chicken breast (6 ounces), cut widthwise into ½” – thick slices
1 teaspoon white vinegar
2 large eggs
Hot- pepper sauce (optional)

1. Heat the oil in a medium nonstick skillet over medium-high heat. Add the potato, onion, bell pepper, and a pinch each of salt and black pepper. Cook, tossing, for 5 minutes, or until the potato begins to brown. Add the chicken, reduce the heat to medium, cover, and cook, stirring occasionally, for 8 to 10 minutes, or until no longer pink.

2. While the chicken is cooking, add 1 ½” water to a small skillet. Add the vinegar and bring to a low simmer. Crack the eggs into a bowl, and gently slide one at a time into the water. Cook at a low simmer for 4 minutes, or until the whites set and the yolks are still soft and runny. Remove them from the water with a slotted spoon. (to make this easier, you can buy a silicone stove-top egg poacher.)

3. Season the hash to taste with the salt and pepper, and serve hot with eggs and hot pepper sauce, if desired.

Calories/serving: 297
Carbohydrate: 17 grams
Protein: 28 grams
Fat: 13 grams
Sat Fat: 3 grams
Sodium: 144 milligrams
Fiber: 3 grams