Description
A perfect blend of spicy, tart, and sweet for a healthy breakfast (or dinner).
Ingredients
- ½ Tablespoons Olive Or Canola Oil
- 2 cups Sweet Potatoes, Chopped
- 1 dash Salt
- 1 dash Chipotle Powder
- ¼ cups Diced Onion
- 1 clove Garlic, Minced
- ½ cups Frozen Corn, Thawed
- 2 Tablespoons Shredded Mexican Cheese
- 1 whole Avocado, Chopped
- 2 whole Eggs
- 1 dash Pepper
- 4 Tablespoons Salsa Verde
Preparation
Heat oil in a nonstick skillet over medium-high heat. Add potatoes, sprinkle with a little salt and chipotle powder. Cook for a few minutes, stirring occasionally. Add onions and garlic. Cook for a few more minutes until potatoes are crisp on the outside and soft inside and onions are translucent. Add corn and stir in just to heat it up a bit. Remove potato mixture from pan, dividing between two plates. Top with cheese and avocados. Sprinkle avocados with a little salt.
Fry eggs over easy in pan. Place on top of potato mixture. Sprinkle with pepper and chipotle powder. Serve with salsa verde on top.
