Who says breakfast needs to be the same old, ho hum, egg whites and oatmeal? On days when you have a few extra minutes to devote to your skillet, this recipe not only scores top marks in the protein department, but the complex carbs from those sweet spuds provides sustainable energy to carry you through your busy schedule and into the weight room.
Try this: Make it vegetarian and swap out the beef for black beans.
Beef & Sweet Potato Hash
Prep time: 5 min
Total time: 25 min
Makes 1 serving
1 medium sweet potato, cut into 1/2-inch cubes
1 small onion, chopped
1 small red bell pepper, chopped
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp crushed red pepper flakes (or to taste)
1/4 tsp dried oregano
1/2 tsp dried cumin
1/8 tsp salt
2 Tbsp water
4 oz ground beef, preferably grass-fed
Optional toppings:
Greek yogurt, hot sauce, 1 egg
1. Heat a large nonstick skillet over medium heat. Add the sweet potato, onion, red bell pepper and all seasonings. Add water and stir to combine.
2. Cover the pan and cook 8 to 10 minutes or until vegetables are tender and water has almost evaporated, stirring occasionally.
3. Uncover the pan and continue cooking until sweet potatoes are tender, approximately 6 more minutes.
4. Add beef and cook 5 more minutes or until beef is cooked through, stirring occasionally. Add water as necessary to prevent sticking.
Nutrients Per Serving:
Calories: 378
Fat: 15 g
Carbs: 37 g
Fiber: 7 g
Protein: 25 g
Recipe by: Linda Melone, CSCS | Photography by: Paul Buceta
