Super simple and delicious weekend breakfast idea, serve with a hot pot of coffee.
For the hash browns:
1 medium-large sweet potato, grated
sprinkle of ground black pepper
1 tsp paprika
1 tbsp of coconut oil
1 ripe avocado
To make the sweet potato hash
Whisk the egg and add the grated sweet potato, paprika and pepper, mix until all combined.
Heat the coconut oil on medium-high heat in a frying pan.
Divide the sweet potato mixture into 4 portions.
To make ‘perfect circle’ hash browns you can use egg rings – place the egg ring onto the frying pan and add the sweet potato mixture and leave to cook for 5 minutes before removing the egg ring and flipping over the pototo hash to cook on the other side for a further 5 minutes.
Or alternatively you can use a spoon/your hands to create a burger shaped hash.
While the hash brown are cooking, boil your eggs.
Bring a large pan of water to boil, carefully add 4 eggs to the water and boil for 5 minutes. Remove from heat, pour out the boiling water and replace with cool water. Leave the eggs to sit for a couple of minutes before removing the shells.
Once the sweet potato hash browns have cooked, remove from heat and place onto 2 plates.
Use a knife to spread the ripe avocado onto the top of the hash browns.
Add the egg on top and season with rock salt and a little ground black pepper.
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