One thing I could not have been prepared for when having a baby is just how time consuming it is; you end up doing a whole lot of nothing that somehow takes forever. I guess that’s why they call it the fourth trimester.
One thing that has really saved me during this phase is having easy to prepare, healthy recipes on hand, and of course good friends and neighbors who are kind enough to bring us meals, and snacks.
And let’s not forget about delicious, energizing beverages – like Fizzique Sparkling Protein Water (my favorite way to get an energy boost and skip the afternoon crash ..or cravings!).
During our first week home with our new addition, my mom and I were looking for something to prepare that would be healthy, filling, and EASY to make and I was so happy to have this awesome recipe on hand, courtesy of my friend and Sweat Pink sister Jerica (you should pop over to her blog for great smoothie ideas, beauty tips, fitness, and even great travel ideas!).
Jerica and I were part of a foodie pen pal recipe swap, hosted by Fit Approach and Eggland’s Best Eggs and I have to say, I really lucked out. She read my mind with this healthy, easy to make, and oh so filling sweet potato & egg hash.
Whether you’re a new mama like me (aka just trying to survive) or just looking for some great brunch or even dinner inspiration – try this delicious recipe!
- 2 tablespoons olive oil
1 sweet onion diced
3 sweet potatoes diced
8-10 sprigs of Asparagus, chopped (Jerica suggests throwing in whatever is in season – and using this guide to choose what works best for you)
1 orange bell pepper, diced (whatever color will work)
4 cloves of garlic (I’m obsessed with garlic)
1 teaspoon ground cumin
1/2 teaspoon fresh thyme
Pinch of salt (I use Kosher Salt)
ground black pepper
- 4 Eggland’s Best Eggs
- Add the oil to a large skillet over medium heat. I love using my cast iron for this.
- Next, add the onions, cook and stir frequently until translucent.
- Add the asparagus, bell pepper to the cast iron skillet and reduce heat to medium-low.
- Add the sweet potatoes and cook for 20 to 30 minutes until potatoes are soft.
- Add the thyme, cumin, garlic, salt, and pepper to the potato skillet and stir to combine.
- In another skillet, cook the eggs over easy, it works great with scrambled eggs or fried eggs too.
- Transfer hash to bowls and top each with an egg. Add salt and pepper to taste and serve hot.
Thanks to Jerica and EB Eggs for keeping me and the baby fueled, and happy!
Stay sweaty (and keep it simple!)!
Disclaimer: This post was sponsored by Eggland’s Best Eggs through my affiliation with Fit Approach. That said, all opinions, words expressed, and food photos are my very own!