Total Nutrition Technology
Thursday, November 5, 2015

Wake Up to A Fresh Start: Hash Browns Remade

Photo by James Ransom of Food52 and TheFullHelping.Com

From the kitchen of Health Educator, Stephanie Matson, this recipe goes perfect with the "eat the rainbow" theme! "I've been making a sweet potato kale hash in the morning for breakfast a lot lately and it's delicious! It's also a great way to sneak in your vegetables." Thanks, Stephanie, for the great tip!!

  • 1 c. diced sweet potato
  • 1/3 c. diced red bell pepper
  • 1/4 c. diced onion
  • 1 c. chopped kale
  • 1/3 c. chopped mushrooms
  • 4 egg whites
  • 1 oz part skim mozzarella cheese
  • Seasonings to taste: salt, pepper, red pepper flakes (cumin & chili powder also really good with this)
  1. Dice up sweet potato and put into microwavable container- microwave for about 6 minutes or until easy to pierce with fork.
  2. Chop up red bell pepper, onion, and mushrooms. Spray nonstick skillet with olive oil spray/PAM and saute vegetables until soft.
  3. Once sweet potatoes are fully cooked, add them to the skillet of vegetables.
  4. Chop up the kale and add that to the skillet. Place lid over the skillet so the kale will wilt down and the potatoes can brown. This takes about 3-5 minutes (or until they have browned to your preference) 
  5. While this is cooking, cook egg whites in a separate pan. Once done, add to the skillet of vegetables and add desired seasonings and cheese. 
  6. Enjoy!

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