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.


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.


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




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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