Eggs and Sweet Potato Hash

If you’ve been following me for a while, you know that I don’t love to eat breakfast. But you also know, that I am eating breakfast these days, for the health of it. And this, THIS, has become a weekly favorite.

Grated sweet potatoes, a couple of spices, and eggs is all you need for this super easy, delicious and healthy breakfast.  It’s so good!

Eggs and Sweet Potato Hash

  • 2 tablespoon avocado oilIMG_20180223_082207
  • 2 large or 3 small sweet potatoes, peeled and julienned/shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon chili powder
  • 3 or 4 eggs
  • green onions (optional)

In a cast iron (or not, I just love cast iron) skillet, heat on medium and add the avocado oil. In a food processor or with a cheese grater, turn the sweet potatoes into hash browns. Add the potatoes to the hot oil in one layer. Next, add the spices. Do NOT stir! Let heat about 5 minutes, without touching the potatoes (except to lift slightly with a spatula to test for doneness.)

Flip the potatoes and brown the other side, about 5 minutes. Then stir them and finally, create circular spaces for your eggs. Crack the eggs into the “holes” and let cook. I like runny eggs with this recipe, but you could do scrambled if you prefer. Cook until the eggs are done and serve.

This meal takes a little prep work but it is so delicious and it warms up well, too. Yum!

Like this recipe? Check out my other books=)

Want a paperback copy? Reply in the comments and I’ll send you one.

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Emily Rokke

Wife, Wellness Lover, Health Through Food and Movement, Stronger than Psoriasis

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