Breakfast Hash

I typically reach for something quick in the morning, like oatmeal with berries or avocado toast. Still, when I have extra time or have finished a workout and need additional protein and carbs, I'll whip up this breakfast hash with a side of avocado toast, whatever fruit I have on hand, and coffee—do not forget the coffee! This breakfast hash is prepared a little differently, and the trick up my sleeve is my air fryer to attain crispier potatoes. If you don't have an air fryer, don't sweat it! I'll also tell you how to make the sweet potatoes in the pan in the note below.

Serving Size: 1

Special Equipment: Air Fryer

The Goods:

• 1/2 Cup of Sweet Potatoes Diced Small

• 1/2 Cup of Mixed Yellow, Green, and Red Bell Peppers. If you only have one color bell pepper, that works too.

• 1/4 Cup Yellow Onion

• 5 Egg Whites

• 2 TBSP of Shredded Sharp Cheddar Cheese

• 1/2 TBSP of Olive Oil + 1/2 tsp Divided

• Sea Salt to Taste

• Black Pepper to Taste

• Paprika to Taste

Step 1: Heat 1/2 TBSP of olive oil in a pan over medium-high. Add the mixed bell peppers and onions, and cook until tender.

Step 2: Add the egg whites and cheese to a bowl and whisk. Set aside for a second.

Step 3: Add the sweet potatoes, sprinkled with salt and paprika, and the remaining 1/2 tsp of olive oil to the air fryer and cook at 375 degrees for 5 minutes. You should dice the sweet potatoes small, so 5 minutes should be plenty. Keep a close eye on them and shake the basket here and there to ensure they cook evenly and don't burn.

Step 4: Pour the egg whites into the pan with the mixed peppers and onions and scramble the eggs until done. Add the sweet potatoes and mix to incorporate everything—season with salt and pepper. Serve with a slice of toast and a side of fruit if you wish!

Note for those without an air fryer:

The main change here is step 1. Instead of adding the peppers and onions to the pan first, you will need the 1/2 tsp of olive oil heated up in the pan; then, you will add the sweet potatoes and cook them until they get crispier. Once the potatoes are at your desired doneness, take the sweet potatoes out of the pan to avoid getting mushy from the moisture from the peppers and onions cooking. Once you have taken them out, add the remaining 1/2 TBSP of oil and the mixed veggies to the pan and cook until tender. Continue with steps 2 and 4.