This Sweet Potato Hash Brown Egg Nest makes the perfect light and fresh breakfast. Enjoy with a cup of tea or coffee on the weekend, make extra for brunch with friends, or whip up easily any other day of the week.
The first time I made this little sweet potato salad breakfast concoction, I was really pleased. The world basically becomes a better place when you have hash browns, especially when they’re made from sweet potatoes.
This recipe is incredibly simple. It’s light, fresh, and only takes a few minutes to make. Also, who doesn’t love the sound of a sweet potato egg nest? It just sounds so cute. It looks cute, too, so there’s that. This is perfect for using up shredded sweet potato from the Paleo Sweet Potato-Oats Porridge you may have made 😉
Regular hash browns are formed into patties but for this recipe, it’s more of a de-constructed style: a pan, some olive oil, a dash of salt and pepper, and you’re good to go. Easy-peasy.
Sweet Potato Hash Brown Egg Nests
A light and fresh breakfast egg nest salad made with shredded sweet potatoes. Simple and delicious.
- 2 cups spring mix
- 1 small sweet potato, shredded (or one large handful)
- 1-2 eggs, cooked any style (I like soft boiled for this recipe)
- 1 tbsp olive oil or butter
- sea salt and pepper to taste
- fresh herbs for garnishing (cilantro is great)
Begin by shredding 1 sweet potato. Shred more if you’re serving multiple people.
Add shredded sweet potato to pan with oil, salt and pepper, and sauté over medium heat until golden brown. About 10 minutes.
Cook eggs any style of your choice. I like soft-boiled eggs which I’ll add to a pot of boiling water for about 5.5 minutes and peel once done.
Add spring mix to plate, top with cooked sweet potato and form a “nest”. Place egg on top.
Garnish with your favourite herbs or other seasonings and enjoy!
Don’t forget to tag me on Instagram @meghanlivingstone if you give this recipe a try! I’d love to see your creation!