Sweet Potato Hash Browns with Eggs - or What to Do with all Those Leftover Sweet Potatoes


Did you buy that boatload box of sweet potatoes the other day because it was on sale and you just knew that the entire pile would be used up on Thanksgiving?  So of course you have leftovers and are scratching your head over what you can do with them.

I have the perfect solution in one word.  Breakfast. 


Whether you have a few baked or unbaked 'taters left from Thanksgiving dinner, you can easily make this as part of a divine brunch for the relatives that won't leave stayed over, or for a quick morning breakfast that will hold you until lunch.

This recipe starts with an unbaked sweet potato.  But if you have pre-baked, just carefully cut into 1-inch pieces and skip the nuke part.  Leave the skins on for more fiber and nutrition.  As you see here, I had planned  to leave the skin on, but they were so beckoning that I pinched off the skins and sucked them down before continuing with the recipe.

I know ... the results are more more like smashed browns.  But with more flavor.   Remember, Dear Reader, as that great cafeteria chain Horn & Hardart used to say, "You can't eat atmosphere."  So just grab a fork, close your eyes and dig it.  Then open your eyes so you don't miss a bite.

Unlike most of my recipes, this one is for just one serving.  But with a larger skillet you can make up to 4 servings at once so no one starves while waiting for theirs.

Sweet Potato Hash Browns with Eggs
Yield: 1 Serving

1 uncooked small-medium sweet potato, well scrubbed
1 Tbl. butter or margarine
2 eggs
1/8 tsp. coarsely ground black pepper
1/4 tsp. kosher salt

Place sweet potato on a heat-safe plate.  Microwave at 100% full power for 4-5 minutes, or until cooked thru.  Avoid overcooking for easier cubing.  Remove from oven and let cool for at 5 minutes or until cooled down enough to safely handle.

I removed the skins after.  Then ate them.  Yum!

Optionally remove skin, then cut into 1-inch cubes.   Or remove skins after.  Your choice.

Place a small skillet over medium heat.  Add butter (or margarine).  Let butter melt and start to bubble.


Immediately add cubed sweet potato.  Let cook, undisturbed, for  2 minutes or until cubes start to gently brown.  Gently flip potato and continue to brown on all sides.  Sprinkle with pinches of salt and pepper.


Push potato to sides; crack eggs in center.

I like my eggs over messy.

Cook eggs to taste, flipping if desired.  Sprinkle with remaining salt and pepper to taste.


Slide hash browns and eggs onto a breakfast plate.  Serve immediately.

Comments

Popular posts from this blog

Fruit Salad with Honey-Lime Dressing - Easy

Slow Cooker Parmesan-Mushroom Risotto