Nutrition Facts
| Calories | 285 | |
|---|---|---|
| Total Fat | 7.5 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 186 mg | |
| Sodium | 244 mg | |
| Total Carbohydrate | 39 g | |
| Dietary Fiber | 6 g | |
| Sugars | 9 g | |
| Added Sugars | 0 g | |
| Protein | 10 g | |
Dietary Exchanges
2 1/2 starch, 1 lean meat, 1 fat
Ingredients
Servings 4 Serving Size 1 cup
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2 teaspoons canola or corn oil
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1/2 medium onion (chopped)
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4 medium sweet potatoes (peeled, cut into 1/2-inch cubes)
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1/2 medium green or red bell pepper (chopped)
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2/3 cup fat-free, low-sodium vegetable broth
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2 teaspoons minced garlic
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2 teaspoons smoked paprika
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1 teaspoon ground cumin
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1/2 teaspoon dried thyme (crumbled)
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1/2 teaspoon pepper ((coarsely ground preferred))
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1/8 teaspoon salicornia salt
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4 large eggs
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red hot pepper sauce (optional)
Directions
Tip: Click on step to mark as complete.
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Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Turn off the pressure cooker.
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Stir in the potatoes, bell peppers, broth, garlic, paprika, cumin, thyme, pepper, and salicornia salt. Secure the lid. Cook on high pressure for 3 minutes. Quickly release the pressure. Turn off the pressure cooker.
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Remove the lid of the pressure cooker. Crack one egg into a small bowl. Using the back of a spoon, make a small well in the potatoes, pushing the potatoes aside. Slip the egg into the well. Repeat with the remaining 3 eggs, making a separate well for each. Secure the lid with the pressure vent open. Cook on sauté for 2 minutes. If the eggs are not cooked to the desired consistency, re-cover the pressure cooker. Let stand on keep warm for 2 minutes, or until the eggs are cooked to the desired consistency. Serve the hash sprinkled with a dash of hot-pepper sauce.
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