Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash

This easy to make Sweet Potato Breakfast Hash is super tasty. Serve it with avocado, tomato, and a fried egg and you have yourself a pretty amazing breakfast.

5 from 2 votes

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Category: Breakfast

Cuisine: Western

Keyword: 30 minute meal, hash, sweet potato

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 278kcal

Author: Vanessa Gengaroli

Ingredients

1 sweet potato large
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano or another herb
Pinch sea salt
Pinch pepper
2 tablespoons olive oil organic butter or coconut oil would also work

Topping

4 eggs
2 teaspoons olive oil organic butter or coconut oil would also work
1 avocado sliced
1 punnett cherry tomatoes halved

Instructions

Prepare sweet potato. Peel and cut the sweet potato lengthways so that it fits in the feeding section of your food processor. Using the julienne attachment of your food processor, shred the sweet potato. Then add the sweet potato and seasonings to a large bowl, mixing well to combine
Cook sweet potato mixture. Heat the coconut oil in a large fry pan on medium heat, add the sweet potato mixture and mix through the oil for 1 minute. Cover, then cook for 5-10 minutes until the sweet potato is cooked. It should be soft and tender.
Cook the egg. Meanwhile, add the coconut oil to another fry pan on medium-low heat, crack the eggs into it and cook for 2-3 minutes (depending on your preference)
Serve. Divide the sweet potato hash between two plates, add the avocado, cherry tomato and top with the egg(s).

Notes

If you don't have a food processor, you can use a grater, mandolin, or even a spiralizer to shred the sweet potato. It will take a bit longer to do, so allow some extra time.
To make vegan, omit the egg and make sure you use coconut oil or olive oil.
Experiment with the seasonings. Cumin, chili, paprika are great flavours to try. Use some or all.

Nutrition