 This is one of our guests' favourite breakfast
dishes and uses very little fat. For extra healthy benefits,
prepare the dish with Grape Seed Oil.
Preparation Time: 45 minutes.
2 Cups Sweet Potatoes, Peeled
and Diced
2 Cups Hash Browns
8 Ounce Onion, Diced
8 Ounce Turkey Kielbasa Sausage, Diced |
1 Teaspoon
Thyme
¼ Teaspoon Salt
¼ Teaspoon Pepper
2 Tablespoon Dijon Mustard
6 Eggs
2 Tablespoon Vegetable Oil |
Heat a non-stick skillet over high heat. Using
1 tablespoon of vegetable oil, brown the hash browns. Season
the cooking hash browns with the thyme, salt, and pepper. Once
brown set aside in a mixing bowl. With the remaining oil, brown
and carmelize the onions. Once the onions are done, add the sweet
potatoes. Cook, stirring occasionally until the sweet potatoes
are tender. Add the turkey kielbasa and cook for 3-4 minutes.
Add the sweet potato mixture to the previously cooked hash browns.
Mix together with the Dijon mustard. Add the hash mixture back
to the pan and cook for an additional 3-4 minutes at medium heat.
While the hash is cooking, fry the eggs in a non-stick skillet. Serve the hash with the fried egg on top.
Per Serving: 466
Cal (54% from Fat, 13% from Protein, 34% from Carb); 15 g
Protein; 28 g Tot Fat; 9 g Sat Fat; 12 g Mono Fat; 40 g Carb;
5 g Fiber; 9 g Sugar; 97 mg Calcium; 3 mg Iron; 706
mg Sodium; 236 mg Cholesterol |
