Healthy Wholefood Sweet Potato Hash Breakfast Plate
How to Make It
Step 1
Peel, wash, and grate the sweet potatoes. Transfer to a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible and then transfer to a bowl. Finely dice the onions and set them aside.
Step 2
To a large skillet over medium-high heat, add 3 tbsp of olive oil. Sauté chopped onions for 1-2 minutes, then add the grated sweet potatoes. Season with salt, pepper, and crushed red pepper.
Step 3
Spread into one layer and drop the heat to medium. Let cook untouched for 5-7 minutes until the base is crispy and golden. Flip the sweet potatoes, cook for another 5 minutes, and take the pan off the heat.
Step 4
Next, preheat a small skillet over medium-high heat until hot. Add in ½ tbsp olive oil and swirl to coat. Add in two eggs at a time (two eggs per plate), cooking the eggs to the desired doneness. Repeat to make the remaining two eggs.
Step 5
To serve, divide the sweet potatoes into two plates, add two sunny-side-up eggs to each dish, and season with salt and pepper. Garnish with chopped parsley and serve.
Ingredients
- Sweet potato – 2 small
- Onion – 0.5 small
- Extra virgin olive oil – 4 tbsp
- Salt – 0.5 tsp
- Crushed Red Pepper Flakes – 0.5 tsp
- Black pepper – 0.25 tsp
- Raw egg – 4 large
- Parsley, fresh – 2 tbsp, chopped