Good Morning! Are you waking up craving a hearty breakfast as much as I am?
Sweet potato breakfast hash is the perfect amount of fill you up carbs with a touch of sweet. I love to eat mine with sriracha to spice it up!
1 medium sized sweet potato (just under 1lb)
1 teaspoon garlic salt
1 teaspoon olive oil
Sriracha if you like
Makes one serving
Start off by peeling the skin off of the sweet potato. Use a vegetable peeler (affiliate link) and you’ll be peelin’ potatoes like a champ!
Next, dice the sweet potato into one centimeter cubes.
Saute the sweet potato cubes with olive oil over medium high heat for about 15 minutes, may need longer if you’re using more potatoes. Add the garlic salt about half way through. Cooking the potatoes slowly will prevent them from burning and the give them that perfect crisp.
Make little room in the middle of the pan once the potatoes are finished cooking and cook the egg to your desired temperature.
Salt and pepper to taste. Serve with sriracha.
Lauren @ Gourmet Veggie Mama
I do love a good sweet potato hash. I like that you add sriracha — never thought to do that!