Fried Eggs & Sweet Potato Hash Browns

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.

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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)

  1. Preheat the oven to 425 degrees F.
  2. Cut up a washed sweet potato into small cubes.
  3. Place the cubes into a bowl. Pour 1 tablespoon of your preferred oil over them and combine.
  4. Add your desired amount of garlic powder, chili powder and paprika. Mix until evenly coated.
  5. 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.
  6. 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.

Directions (breakfast)

  1. Place a nonstick pan on medium heat and drizzle with your preferred oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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