Sweet potatoes are awesome to have in the morning – eat this dish if you’ve got a big day ahead.
- 2 eggs
- 1 small sweet potato (shredded)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp extra virgin olive oil
- Salt and pepper to taste
Get out your sweet potato and cheese grater and start shredding the potato. Careful with those fingers as you get closer to the nub. On medium heat, add the olive oil in a cast iron pan. Let the pan heat up for a few minutes, then add the shredded potatoes, keeping the potatoes to one half of the pan. Sprinkle the garlic powder and onion powder on top of the potatoes. Let the potatoes cook for a few minutes, then using a spatula, check the bottom of the potatoes to for crispiness. You’ll want the bottom side to begin to brown before flipping so they get that nice crunch. When ready, flip the hash so they cook on the other side. On the other side of the pan, crack both eggs and sprinkle with salt and pepper. When the eggs are cooked to your desired temperature (over easy works for me today!) and sweet potato hash is cooked, breakfast is served!