Cooking Done Light

For some reason, I am always more busy on the weekends than I am during the week. It is probably because there is just so much that I want to do and accomplish, that I literally JAM the days full of activities. For that reason, there is nothing that I love more than having a huge, hearty delicious breakfast feast!! I like to serve this recipe up the right way – accompanied by mini-muffins, whole grain toast, fresh fruit, and turkey bacon or turkey sausage links. It is so satisfying to me to indulge in hearty, healthy breakfast spread that I know will energize me and give me the fuel that I need to get through my busy day. YUM YUM!!

2 large potatoes, (baked for 40 minutes at 400 degrees), diced

1 large onion, diced

1 teaspoon chopped fresh thyme leaves

1 1/2 cups cooked turkey or chicken breast (I use the precooked, prepackaged low sodium kind found at the supermarket!! 1 1/2 cups would be about 3 – 4 average sized chicken breasts)

2 teaspoons olive oil

1/4 teaspoon salt

black pepper, to taste

1/4 cup low-sodium chicken broth

8 large eggs (I serve them once-over-easy on top of the hash, but you can cook them any way you like – sunny-side-up, poached, scrambled, etc)

In a large nonstick, heat the olive oil over medium-high heat, add the onion and thyme, and cook (stirring frequently) until the onions are softened and start to brown (just about 3-5 minutes). Add the sweet potatoes, turkey or chicken breast, salt and pepper and continue to cook, stirring occasionally, until the potatoes start to brown (about 3 minutes), then add the broth. (Turn the heat down to medium-low to keep the hash warm while you cook the eggs).

Cook the eggs to your preference, divide the hash between 4 plates and top each serving with 2 eggs.

Makes 4 Servings. Per Serving: 247 calories, 7 g total fat, 1.5 g saturated fat, 0 g trans fat, 16 g carbohydrates, 4 g fiber, 0 g added sugar, 26 g protein, 283 mg sodium, 112 mg cholesterol