sweet potato hash

Photo by The Culinary Nest

One of my all the time go- to breakfasts year round. Simple, absolutely delicious, and fast to come together! Give this one a whirl, I promise it will turn into one of your fav’s too!

Recipe author: The Culinary Nest

MAKES

1 serving

Prep Time: 5 minutes

Total Time: 15 minutes

INGREDIENTS

1 sweet potato

2 tablespoons extra virgin olive oil (can substitute coconut or avocado oil)

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 large eggs

Cooking spray

Salt & Pepper

Trader Joe’s- Everything But the Bagel Seasoning

1 Avocado

1 slice of bread (omit for gluten-free)

METHOD

• Slice the sweet potato into hashbrown sized pieces. In a medium skillet, heat olive oil over medium heat. Add sweet potato, garlic powder, salt, pepper and stir to coat. Spread into an even layer and allow to cook for approximately 8-10 minutes, stirring occasionally. The potatoes should be softened and slightly browned on the outside.

• While the potatoes cook, heat a separate non-stick skillet over medium low, spray with cooking spray, and add two eggs. Lightly sprinkle with salt and pepper, and allow to cook on the first side for 2-3 minutes, until the egg whites are no longer transparent. Flip over for an additional 20-30 seconds to finish cooking on other side. (This will make an over-medium fried egg, adjust times for over-easy or over-done.)

• Remove the potatoes from the skillet, add sliced or chunked avocado, a slice of toast, top with the fried eggs, and sprinkle with Everything But The Bagel seasoning. Enjoy!