I’m all about quick and simple breakfasts that don’t skimp out on flavour. This one fits the bill because I prepare the sweet potato hash browns the night before. Having them in the fridge ready to go when needed is a godsend, especially when you only have so much time in the morning.
For the hash browns:
Prep time: 5 minutes
Cook time: 12-15 minutes
Total time: < 20 minutes
For the breakfast:
Prep time: 2 minutes
Cook time: 5-7 minutes
Total time: < 10 minutes
Ingredients (for one serving)
- 2 eggs
- 1 cup of spinach
- 1 medium or large sweet potato
- your choice of seasonings (I use salt, pepper, chili powder, paprika, garlic powder, turmeric and chili flakes)
- Coconut or olive oil
Directions (hash browns)
- Preheat the oven to 425 degrees F.
- Cut up a washed sweet potato into small cubes.
- Place the cubes into a bowl. Pour 1 tablespoon of your preferred oil over them and combine.
- Add your desired amount of garlic powder, chili powder and paprika. Mix until evenly coated.
- Spread out the cubed sweet potatoes on a greased or nonstick baking sheet. Place in the oven for 12-15 minutes, until they are crispy on the outside and soft on the inside. You may want broil them on low for the last 2 minutes, depending on your personal preference.
- Allow the hash browns to cool before placing them in a tupperware container, and refrigerate until you are ready to use them in your breakfast.
- Place a nonstick pan on medium heat and drizzle with your preferred oil.
- Add 1/2 to 1 cup of cooked sweet potato hash browns and allow them to warm up. Once they have heated up, put them on a plate and cover.
- Drizzle the same pan with a little more oil and allow it to heat up. Crack two eggs into the pan and sprinkle with salt and pepper. Cover with a lid for 2 to 4 minutes, depending on whether you like your eggs on the runny side or not.
- Slide the eggs over to one side. Place 1 cup of spinach in to the pan and sprinkle with your favourite seasonings. I like using chili flakes and a bit of turmeric. Let the spinach wilt for about 20-30 seconds max.
- Lay the spinach down on the plate, followed by the sweet potatoes and the eggs on top. Drizzle the eggs with whatever you like – my go to is Garlic peri-peri sauce from Nandos.