Sweet Potato & Turmeric Hash

Directions

1. In a bowl, shred the raw sweet potato using a grater.
2. Add the chopped onion to the bowl & salt as desired.
3. Stir to combine ingredients.
4. Warm a pan over medium-high heat & grease with nonstick cooking spray, butter, or oil.
5. Add the sweet potato mixture to the hot pan & stir to cook until golden brown.
6. While potatoes are browning, crack the raw eggs in the same bowl as before (less dishes).
7. Shred the raw turmeric into the bowl overtop of the eggs using a fine grater (or chop it on a cutting board).
8. Add salt as desired, then stir together until eggs are well mixed.
9. Pour the egg mixture over top of the sweet potatoes in the pan.
10. Scramble all together until egg is fully cooked.
11. Top with chopped parsley for freshness & serve warm.

Qualities

• Texture: Crunchy
• Rating for Scent: 6/10
• Spice Level: 1/10

Tips

• This recipe can be stored in an airtight storage container and placed in the refrigerator for future use.

Nutrition

Nutrition Content for ½ Recipe

• Calories: 266kcal
• Carbohydrates: 25.9g
• Fat: 11.1g
• Fiber: 4.3g
• Protein: 14.9g
• Added sugar: 0g
• Sodium: 125.5mg

Recipe Benefits

• Dairy free
• Gluten free
• Anti-inflammatory
• Anti-nausea

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.