I admit- I’m usually a sweet > savory person when it comes to breakfast. Oatmeal, pancakes, nana ice cream and smoothie bowls are usually what I gravitate towards. However, if I am ever craving a savory breakfast, you can bet I’ll make a good one.
I love over easy eggs (fun fact- if my eggs aren’t over easy or poached, they’ll be crispy becauseI hate eating eggs that aren’t crispy or over easy/poached). I especially love when I have left over yolk from the egg and can dip bread or sweet potato in it. Looking back at that previous statement, I’m realizing how strange that sounds. Oh well.
When I was younger, my mom used to make us hash browns all the time. One day, I really wanted them, but I didn’t have any other kind of potato besides sweet potato. Thus, a sweet potato hash was formed! In the photos, the sweet potatoes are cubed, but if you want to make them an actual hash brown, go ahead! I like to do that but to be honest I kinda got lazy… whoops
INGREDIENTS (serves 1):
Eggs- I usually use two but it’s up to you on how much you’d like (If vegan, substitute for tofu or just leave out of recipe. They’re not key to the recipe and they are more of a side dish, but they’re great with the sweet potato)
1 Sweet Potato (the size is up to you and how much you’d like)
1 tsp oil of choice (I used olive oil)
On a medium heated stove stop, add your oil. Let that head up for a minute or so while you cut up/dice/hash your potato. Once the pan is ready, add your sweet potatoes. They’ll take a while to com (took about 20 minutes for me) so be patient. Once you feel they’re ready, transfer them to a plate and cook your eggs (if you’re doing eggs. If not, cook you’re side dish at this step). Yup, this recipe is THAT simple! It’s extremely filling and a great balance of carbs, fats, and proteins. Highly recommend!
Sweet Potato Hash with two over easy eggs
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