SWEET POTATO HASH BROWNS BREAKFAST SKILLET

This loaded breakfast skillet features gorgeous baked eggs on a bed of crispy sweet potato hash browns with tons of avocado and Parmesan cheese on top.—ideal for a healthier weekend brunch!

Choose from several beautiful layouts

1. The secret to crispy and non-watery sweet potato hash browns? Give ’em a long soak in water.

2. Once your sweet potato shreds have soaked for about 45 minutes, squeeze them completely dry and it’s into the skillet with ’em all! Flip them around several times for awhile until they’re browned and tender.

3. Make 4 wells in your sweet potatoes and crack those eggs inside. Into the oven for a few minutes until the egg whites are just beginning to set.

You can top this breakfast skillet with literally ANY toppings you desire, but I prefer the simple combo of diced avocado + Parmesan + minced parsley.

Sweet Potato Hash Browns Breakfast Skillet

This loaded breakfast skillet features gorgeous baked eggs on a bed of crispy sweet potato hash browns with tons of avocado and Parmesan cheese on top - ideal for a healthier weekend brunch!

Prep Time 1 hour Cook Time 15 minutes Total Time 1 hour 15 minutes

Servings 4 servings

Ingredients

• 2 medium sweet potatoes, peeled

• 3 tablespoons coconut oil, divided

• Salt and pepper to taste

• 4 large eggs

• 1 medium avocado, peeled, pitted, and diced

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced fresh parsley

Instructions

• Using a box-hole grater or a food processor, shred sweet potatoes. Cover sweet potato shreds in water and let soak 45 minutes.

• Drain water from sweet potatoes and use a clean towel to squeeze sweet potato shreds several times until completely dry.

• In a large skillet over medium-high heat, melt coconut oil until hot. Saute sweet potato shreds in hot oil until browned and tender, about 6-8 minutes. Season with salt and pepper.

• Once sweet potato hashbrowns are done, make 4 wells in sweet potatoes. Crack an egg into each well. Bake skillet at 350F 10 minutes or until whites of eggs are set. Top breakfast skillet with diced avocado, Parmesan cheese, parsley, and additional salt and pepper to taste. Serve hot and enjoy!