Baked Egg & Sweet Potato Hash
February 08, 2014 | Serves 1 (hungry person)
- 1 Large Sweet Potato
- 1 Teaspoon of Coconut Oil
- 2 Eggs
- Salt & Pepper to taste
Optional: Handful of grated mozzarella
I’ve seen this idea floating around on pinterest recently so I decided to try it out my own way. It’s the perfect Sunday brunch and in the best possible way, it feels like your eating the daily special in an American diner, but this version is great for you. It’s everything you could ever want in a breakfast…. or lunch, or dinner!
Preheat your oven to 160’C. Wash the sweet potato and cut off the ends. Using a julienne peeler, slice it into shreds and toss it around in a bowl with salt and pepper.
Heat the coconut oil in an oven safe pan on high heat and add in the sweet potato.
Cook for about 10 minutes until its soft and crispy, stirring and flipping regularly.
Use a spatula to make two wells in the sweet potato and crack the eggs straight in (crack them into bowls first and pour them in if your worried about shells!).
If using, sprinkle the cheese over the top.
Pop the pan in the oven at 160’C for about 10 minutes, or until the egg is cooked to your liking and the cheese is nice and melty.