High Protein Sweet Potato Hasherole
A hearty dish featuring cubed sweet potato, lean ground beef, and a baked egg topped with Mexican cheese. This protein-packed hasherole makes a satisfying single-serving meal, enhanced by vibrant bell pepper and onion for added flavor and texture.
Method
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Preheat oven to 375°F (190°C), grease a small baking dish or cast iron skillet, and set aside.
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Brown the sweet potato and peppers/onion in a separate skillet. Place them in the cast iron skillet and bake while you do the next step.
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Season and brown the meat. Layer on top of the hash browns.
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Crack the egg in the center, and sprinkle cheese. Bake for about 10 minutes or until the egg is your desired level of doneness (or just broil for a couple of minutes).
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Top with a choice of salsa, guacamole, or sour cream (not included in Calories).
Nutrition Information
| Calories | 285kcal |
| Total Fat | 12.5g |
| Total Carbohydrates | 15g |
| Protein | 28g |
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Frequently Asked Questions
Can I use ground turkey instead of lean ground beef?
Yes, ground turkey is a great lean substitute and will keep the dish high in protein with slightly different flavor.
What should I do if I don’t have a cast iron skillet?
You can use any oven-safe baking dish or small casserole dish to bake the hasherole.
Can I make this ahead of time?
You can prepare the sweet potato and pepper mixture and brown meat in advance, but it’s best to bake the egg fresh when ready to serve.
Is there a vegetarian version of this recipe?
Yes, substitute the ground beef with a plant-based ground meat or cooked lentils to keep it protein-rich without meat.
What if I want a runnier or more cooked egg?
Adjust baking time accordingly; for runnier yolk bake less, for fully set yolk bake a bit longer or broil briefly.
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