Sweet potato hash browns and eggs

This Super Sunday breakfast is another weekend fave! So simple and a great energy fuelled start to the day. I often get up and have this a few hours before a long run. Not today though! The run has eluded me as yet 🙂

Start by grating your sweet potato in the food processor. If you have a cheap one like me, you might be left with a few small chunks of sweet potato, just grate them by hand (this can be done in advance and stored in a container in the fridge for a couple of days – handy for busy mornings before work too).

Ingredients (serves 2):

A small or half a large sweet potato

A small or half a large white onion

Clove of garlic (crushed)

Four free range eggs

Ham, bacon or smoked salmon (optional – check for Whole 30 compliance if needed)

Salt and pepper

Olive oil or ghee

Paprika (optional)

How to:

Empty the sweet potato out, and next grate your onion.

Put your pan on a medium heat with a splash of olive oil or ghee

Add your onions with a crushed garlic glove to the pan. Let cook for a couple of minutes.

Add your sweet potato and salt and pepper (to your own taste of course), and a half teaspoon of paprika if using it.

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Let the sweet potato brown a little on the bottom before turning, It’s probably not going to look very pretty, but I’m fine with that!

Continue turning to brown all of the sweet potato. I like to cook mine until a few little bits are turning black and crispy. The whole thing should take around 8-10 minutes.

When the sweet potato is half done put a separate frying pan on for your eggs with some olive oil.

When it’s hot add your eggs to the frying pan and cook them to your liking.

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Serve up your sweet potato with eggs on top, with a slice of roast gammon or smoked salmon and a side of fruit.

Yumilicious!!

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2 thoughts on “Sweet potato hash browns and eggs

  1. I need to try grating the sweet potato…i typically only dive it up. Try throwing in some thyme and cinnamon to the sweet potatoes for a quick flavor twist.

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