Healthier living, one day at a time!

Breakfast Recipe #3: Sweet Potato Hash with Eggs

I have been writing about different breakfast ideas that don’t conform to the “Standard American Diet” breakfast that typically consists of pancakes, cold cereal, eggs with bacon, or oatmeal.  What about Bread Pudding with Raspberries or Shakshuka instead?

One of the bonuses of eating a whole food diet, is that you are cooking your own food and can make a bunch of food at once.  Typically, this leads to leftovers that you can store and freeze, OR...make easy basics for a GREAT breakfast.  Here is another example.

Last night I made an impromptu dish 
using the 18” zucchini that was growing in my garden. 

Thanks to suggestions from fellow zucchini growers in my 
zucchini stuffed
family, I came up with this quick and easy recipe for Stuffed Zucchini Boats.  BUT, even after 
stuffing that huge zucchini and two other smaller squash that I had, I still had leftover stuffing mix.

That led to this delicious breakfast the next morning.  And I even had more left over for another meal.  

Sweet Potato Hash

Zucchini sweet potato hashIngredients
1 cup leftover Stuffed Baked Zucchini filling
½ sweet potato, shredded or chopped into ½” cubes
1 tbsp olive oil or coconut oil

  1. Heat a medium sauté pan over medium heat.  Add oil.  When oil is heated add sweet potatoes and sauté for 3-4 minutes or until soft.  Timing will depend on whether shredded or chopped.
  2. Add leftover zucchini filling and continue to sauté until heated through.
  3. Serve topped with fried or scrambled eggs or sliced avocado.

I hope this inspires you to think of new ways to use leftovers.  Let me know what you come up with and I can share it with everyone!

Yours in Health,


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