Sweet Potato Hash Browns with Happy Eggs Recipe

INGREDIENTS

  • 2 Happy Egg Co eggs
  • 1 medium/large sweet potato
  • 2 tablespoons olive oil
  • 1 teaspoon cornstarch
  • 1/4 teaspoon garlic salt

DIRECTIONS

  1. Preheat the oven to 375°F.
  2. Wash the sweet potato and remove any bad spots, leaving the skin on. Line a baking sheet with parchment paper. Grate the sweet potato with the large side of a box grater onto the baking sheet. Spread the shreds into an even layer, then drizzle the top with the olive oil and sprinkle with the cornstarch, garlic salt. Mix it all together with your hands until evenly combined, then shape the potato into 2 loose mounds.
  3. Bake 30 minutes until lightly browned on the outsides and soft on the inside. Carefully remove the sweet potato hash browns from the baking sheet with a spatula.
  4. While sweet potato is baking {I wait until the last 5 minutes}, fry the eggs. In a small pan, warm oil over medium heat. Crack egg into pan. Be careful when frying not to break the yolk. Fry until the outside of the egg becomes all white and the yolk starts to slightly firm up. Place on top of toast.
  5. Top with Everything Bagel Seasoning or a pinch of salt and pepper. Enjoy!