A nice variation on corned beef hash, this version from Functional Medicine Director Mark Hyman, MD, is a combination of sweet potatoes and peppers, seasoned with a pinch of paprika. It makes a delicious weekend breakfast or vegetarian supper.
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Makes 2 servings
Calories: 640.8
Fat: 31.5 g
Fiber: 18.4 g
Protein: 14.2 g
Carbohydrates: 89.0 g
Sodium: 719.0 mg
— Recipe courtesy of Mark Hyman, MD.
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