Sweet Potato Hashbrown Energy Breakfast

 

Sweet Potato Hashbrown Energy Breakfast

Kaliste Kimball

Makes 2 servings

Per Serving:

400 calories

15 grams protein

37 grams carbohydrates

      5 grams fiber

20 grams fat

    

If you are looking to blast off your morning with fuel to get you through the afternoon, this is definitely a go-to breakfast. And it is delicious! Everything in here will work for your benefit, but don't remember to eat your yolks because they are very nutritious for you!

Ingredients

4 large cage-free, hormone-free eggs 

3 cups shredded sweet potato (approximately 2 medium sweet potatoes, but will vary according to size of sweet potatoes)

1/2 tbsp extra virgin coconut oil

2 tbsp organic ketchup

Pink Himalayan salt to taste

Pepper to taste

Instructions

 Rinse sweet potatoes and shred on a cheese grater, until you have approximately 3 cups (tightly packed) of shredded potatoes.

Heat up coconut oil on a large non-stick pan on low heat (about a 3 on a scale of 1-10). Once oil is melted, gently crack 4 eggs into pan and let sit on low heat. (This way the eggs will cook sunny side up slowly without the bottom of the egg becoming crispy). Once egg looks like it is almost cooked through all the way, turn up heat to medium and shift large bundle of eggs around getting the hot oil to run across the top surface of the eggs. (The hot oil will cook the top surface of the eggs.)

Once eggs are finished, cut in half and place on two plates. Salt and pepper as desired. 

On medium heat, toss sweet potatoes onto your nonstick pan. Stirring occasionally, let cook for about 3-6 minutes or until some of the sweet potatoes are crispy and the potatoes are soft and cooked through. 

Serve alongside eggs, salt and pepper as desired and serve with ketchup.