Healthy Wholefood Sweet Potato Hash Breakfast Plate Recipe

Breakfast
Gluten Free
Lunch
Paleo
Quick Easy
Vegetarian
5/5
(2067 reviews)
Healthy Wholefood Sweet Potato Hash Breakfast Plate
Zylo Recipes

Description

Imagine starting your day with a vibrant and comforting sweet potato hash. This dish transforms simple ingredients into a nourishing and flavorful experience, offering a delightful twist on traditional breakfast hash browns. It’s quick to prepare, making it perfect for busy mornings, and its versatility allows you to customize it to your liking.

The foundation of this dish is grated sweet potatoes, offering a naturally sweet and earthy flavor. When cooked, the sweet potatoes develop a slightly crispy exterior while remaining tender on the inside. Seasoned simply with salt and pepper, their inherent sweetness shines through, creating a balanced and satisfying taste.

Forming the grated sweet potato into patties before frying enhances the texture, creating distinct edges that crisp up beautifully in the pan. The result is a delightful contrast between the slightly caramelized exterior and the soft, yielding interior. While this sweet potato hash is delicious on its own, it truly shines when paired with other breakfast staples.

A fried egg, with its runny yolk cascading over the hash, adds richness and depth of flavor. Soft-boiled or hard-boiled eggs provide a different textural element, while also adding a boost of protein. For a heartier meal, consider serving it alongside flaky salmon cakes or canned tuna.

Avocado offers a creamy and healthy fat that complements the sweetness of the potatoes perfectly. This sweet potato hash is not only delicious but also convenient for meal prepping. Prepare a larger batch of the hash and store it in the refrigerator for up to three days.

This allows you to enjoy a quick and nutritious breakfast or lunch throughout the week. Whether served cold or warmed, the hash retains its flavor and texture, making it a versatile option for any meal. To keep things interesting, try pairing it with different sides each day, exploring new flavor combinations and textures.

This dish is a celebration of simple ingredients and satisfying flavors. It’s a reminder that healthy eating can be both delicious and convenient, offering a nourishing and flavorful way to start your day or enjoy a quick and satisfying lunch.

Preparation Time

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

Nutrition Information

Per 1 plate serving
C
Calories
550 Kcal

C
Carbs
50 g
Fi
Fiber
10 g
Sugar
15 g

P
Protein
20 g

C
Fats
30 g
Saturated Fats 8 g
Unsaturated Fats 18 g

Cholestrol 180 mg
Sodium 400 mg
Potassium 800 mg
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Ingredients

    1.
    Sweet potato
    Sweet potato
    2 small
    2.
    Onion
    Onion
    0.5 small
    3.
    Extra virgin olive oil
    Extra virgin olive oil
    4 tbsp
    4.
    Salt
    Salt
    0.5 tsp
    5.
    Crushed Red Pepper Flakes
    Crushed Red Pepper Flakes
    0.5 tsp
    6.
    Black pepper
    Black pepper
    0.25 tsp
    7.
    Raw egg
    Raw egg
    4 large
    8.
    Parsley, fresh
    Parsley, fresh
    2 tbsp, chopped

Instructions

    1.
    Peel, wash, and grate the sweet potatoes. Transfer to a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible and then transfer to a bowl. Finely dice the onions and set them aside.
    2.
    To a large skillet over medium-high heat, add 3 tbsp of olive oil. Saut ce the chopped onions for 1-2 minutes, then add the grated sweet potatoes. Season with salt, pepper, and crushed red pepper.
    3.
    Spread into one layer and drop the heat to medium. Let cook untouched for 5-7 minutes until the base is crispy and golden. Flip the sweet potatoes, cook for another 5 minutes, and take the pan off the heat.
    4.
    Next, preheat a small skillet over medium-high heat until hot. Add in tbsp olive oil and swirl to coat. Add in two eggs at a time (two eggs per plate), cooking the eggs to the desired doneness. Repeat to make the remaining two eggs.
    5.
    To serve, divide the sweet potatoes into two plates, add two sunny-side-up eggs to each dish, and season with salt and pepper. Garnish with chopped parsley and serve.