Crispy Sweet Potato Hash with Eggs
A simple and satisfying sweet potato breakfast hash served with eggs and fresh chives.
Ingredients
Sweet Potato Hash
- 2 large sweet potatoes washed and shredded
- 2 to 3 tablespoons coconut oil divided as needed
- ¼ teaspoon garlic powder plus more to taste
- ¼ teaspoon onion powder plus more to taste
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
For Serving
- 4 to 6 large eggs
Instructions
- Wash the sweet potatoes well and shred them using a food processor or box grater. Peeling is optional.
- Heat about half of the coconut oil in a large skillet over medium heat.
- Add half of the shredded sweet potatoes to the skillet. Season with half of the garlic powder, onion powder, salt, and black pepper.
- Cook for 8 to 10 minutes, turning occasionally, until the sweet potatoes are tender and crisp around the edges. Add more coconut oil if the skillet becomes dry.
- Transfer the cooked hash to a plate and repeat with the remaining sweet potatoes, coconut oil, and seasonings.
- Cook the eggs in a separate skillet according to your preference.
- Divide the sweet potato hash among plates and top with the cooked eggs.
Notes
- If you have a very large skillet, you can cook all of the sweet potatoes at once.
- Cooking the potatoes in two batches gives them more room to become crisp.
- The seasoning measurements are a starting point. Add more according to your taste.
