Sweet Potato gives this breakfast a satisfying feel without the heavy carb-loaded blood sugar rush, while eggs, avocado, and goat cheese pump you up with healthy fats to keep your heart happy.
So I just realized my last recipe was about sweet potatoes too. I’ve been on a sweet potato kick recently, and it’s not really because I am crazy about sweet potatoes. It’s because I have a reeeally hard time saying “No” to people, especially at the farmer’s market. Just yesterday, one of my favorite people to buy produce from was trying to convince me to buy a huge bunch of collard greens even though I’m leaving town in a few days for Thanksgiving break and I knew in my heart they would go bad. I ended up staying on the fence and promising that I’d be back after my Advanced Vitamins and Minerals class. I wasn’t. 😦
Just a few weeks prior, the same farmer loaded me up with about 8 sweet potatoes just for lil old me. Now I like sweet potatoes and all, but I can only think of a few ways to really use them. Well, not anymore!
Thanks to my wonderful spiralizer, I was able to make sweet potato hashbrowns! Y’all, they are incredible. This was my first attempt with them, and I am so very pleased with the result.
Essentially, spiralize the hashbrowns and saute them along with some onions for flavor. Once they’re nice and crispy, make a well in the middle for an egg. Pop in the oven for a few minutes to cook the egg through, then top with whatever fresh ingredients you’ve got on hand, and you’ve got yourself an instagram-worthy breakfast hash.
I had mine with some GT’s Kombucha, because I seriously love it. Kombucha freaked me out at first (SCOBY sounds a lot grosser than it really is) but now I really enjoy the flavor along with the probiotics and effervescence.
This breakfast took me under 15 minutes to prep and cook, which is a real time-saver in the morning. I’m not gonna lie to you like I did to that poor farmer, but I rarely eat breakfast. However, meals like this would (and probably already have) change my mind!
Alright, let’s get cooking.
Ingredients: (for one, double up for two)
- One large sweet potato
- One large egg
- 1/4 cup onion
- Large slice avocado
- One green onion- sliced
- Goat cheese
- Sriracha (optional)
- Salt and pepper to taste
- Preheat Oven to 350 degrees
- Spiralize the potato (I kept mine on the thin setting) and dice the onion
- Heat some oil in a pan, and add the onion until softened, then add the potato hashbrowns (don’t feel the need to keep it all tight and together, it browns best when it’s all a mixed mess anyway)
- Once hashbrowns start to get crispy (after about 5-7 min), make a well (hole) in the middle of the pan, add another small bit of oil, and crack an egg into it. Season with salt and pepper or whatever other seasonings you like.
- Pop entire skillet into oven for a few minutes- depending on the consistency you like your eggs. If you like them super runny take it out after about 3 minutes. I ended up leaving it in for about 8 min, because I like my egg firm.
- Using a large spatula, transfer the entire hash onto a plate. Top with goat cheese, avocado, sliced green onion and a drizzle of sriracha if you’re into that kind of thing. Season again with salt and pepper if desired.
And voila! I told y’all that was easy!
Side Note: made this again for my boyfriend the next morning, only about three times as large. He thoroughly enjoyed it. And I thoroughly enjoyed how easy it was for me to make again, only I ran out of goat cheese and he got…. feta. The horror, (jk: I love feta too)
Unfortunately for me, this one ended up photographing 100 times better, and I had already written this blog post full of pictures of my single sad little egg. Moral of the story, invite some friends (or a hungry cute boy over) and just cook a big version of it, like the one above. It makes for a better Instagram picture at least 🙂