Meal kit: Breakfast sweet potato hash

New Year, new meal prep edition

This week, I decided to try something new and created a meal kit for breakfast. On busy mornings, I often want a fresh breakfast but don’t want to spend time prepping everything beforehand. So I created this breakfast meal kit, it is a sweet potato hash with avocado spread, prosciutto, and a fried egg. It’s everything I love in one container.

I’ve always loved sweet potato hash, but peeling and shredding sweet potatoes is such a chore. By the time I gather all the ingredients and prep them, 30 minutes have flown by - a luxury most people don’t have on weekday mornings. My parents wouldn’t make this either if they had to all the prep work, so I designed this kit to cut their cooking time to aout 10 minutes. Plus there is minimal cleanup, just a pan, plate, spatula, and fork!

Here’s how I pulled this all together:

The Meal Kit Breakdown

Sweet Potato Hash

For this kit, I used one large sweet potato, which was enough to make four meal kits. To keep things simple, I pre-shredded the sweet potato and portioned it out. To cook it, I recommend using coconut oil—it adds a hint of sweetness and a subtle coconut flavor that pairs well with the sweet potato. I even made little coconut oil molds by freezing the oil in small shapes. This way, everything my parents need is in one container.

Avocado Spread

I mashed two avocados with a squeeze of lime and seasoned them with everything seasoning. The lime helps keep the avocado from browning. I divided the spread into small containers, so it’s ready to go for each kit. It’s like sweet potato avocado toast but with a sweet potato hash instead of toast.

Protein

Each kit includes two slices of prosciutto for a savory touch and extra protein. To make the meal even more filling, I included an egg—because my mom loves having eggs in the morning. Pre-portioning the egg ensures my dad doesn’t skip it (he’d totally forget to add one otherwise).

Notes:

• Prevent Browning: Add lime juice to the avocado spread to keep it fresh.

• Prosciutto Substitute: Swap with sausage, bacon, or ham if preferred.

Recipe

Ingredients (for 4 meal kits):

• 1 large sweet potato, shredded

• 4 Tbsp coconut oil

• 4 eggs

• 2 avocados, mashed

• ½ lime

• ½ – 1 tsp everything seasoning (to taste)

• 8 slices prosciutto

• Salt & pepper (to taste)

Directions:

1. Sweet Potato: Shred the sweet potato using a handheld food shredder.

   

2. Coconut Oil (optional): Place 1 Tbsp of coconut oil in each mold and freeze for 5-15 minutes until solid.

3. Avocado Spread: In a bowl, mash the avocados, lime juice, everything seasoning, salt, and pepper. Mix well and set aside.

   

4. Assembly:

   • Divide shredded sweet potato into four meal prep containers.

   • Add 1 egg to each container.

   • Divide avocado spread into four mini containers.

   • Place 2 slices of prosciutto in each container.

5. Storage: Store in airtight containers in the fridge for up to 2-3 days.

Cooking Directions:

1. Sweet Potato Hash:

   • Heat a small pan over medium-high heat and add a coconut oil mold.

   • Once melted, add shredded sweet potato. Cook until golden brown, about 4-5 minutes per side. Flip once it’s golden and sticking together.

   • Remove from the pan and set aside.

1. Egg:

   • Lower the heat to low. If needed, add more coconut oil or butter.

   • Fry the egg to your desired doneness.

2. Assembly:

   • Plate the sweet potato hash and spread with avocado spread

   • Top with the fried egg and prosciutto.

   • Season with salt and pepper.

3. Enjoy!