Foodie Crush · by Heidi Larsen★ 5.0 (1)
Southwestern Vegetable Hash and Fried Eggs
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 23%
CARBS 22G37% OF CAL
5G FIBER0G ADDED7G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 14G51% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potato and butternut squash hash with peppers and jalapeños, topped with fried eggs and Southwestern spices. Hearty, colorful, and warming. Ideal for breakfast or brunch.
mainamericanegg disheggs🥄 saucepan🍳 skilletgluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups sweet potatoes (, large diced)
- 2 cups butternut squash (, large diced)
- 4 tablespoons butter (, divided)
- 1 medium onion (, diced)
- 1 red bell pepper (, diced)
- 1 green bell pepper (, diced)
- 1 Anaheim pepper (, sliced)
- 1 jalapeño (, sliced)
- 2 teaspoons cumin
- 1 teaspoon chile powder
- 1 teaspoon garlic salt
- freshly ground black pepper
- 4 eggs
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 23%
CARBS 22G37% OF CAL
5G FIBER0G ADDED7G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 14G51% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 616mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 103mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.