Sweet Potato Hash Brown Nests
Rated 3.3 stars by 38 users
Category
breakfast, meal prep
Servings
1
Prep Time
10 minutes
Cook Time
10 minutes
Calories
900
This simple yet satisfying brunch recipe is a twist on the classic egg and hash brown combo. We swapped the basic Idaho variety for more flavorful sweet potatoes and packed in even more creamy, herby taste with our no-dairy Ranch Dressing.
Author:
Ingredients
2 sweet potatoes
½ cup of diced onion
½ cup of chopped bell peppers
-
½ cup of Primal Kitchen Ranch
Salt and Pepper, to taste
-
Primal Kitchen Avocado Oil Spray
1 egg
Green onion
Directions
Grate the sweet potatoes into a bowl, add diced onion, chopped bell pepper, and stir in the ranch dressing. Season with salt/pepper.
Fry up a cup at a time in a cast iron coated with avocado oil for three to 5 minutes.
Flip the mixture, then make a hole and crack an egg into it.
Let the dish cook covered with a lid on for 3 to 5 minutes (or until egg is set).
Top with green onion and an extra drizzle of Ranch if desired.
Enjoy!
Recipe Note
Nutrition information calculated with Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 900
- Carbs
- 70 grams
- Fat
- 65 grams
- Protein
- 12 grams
Hash browns and eggs are a classic combo, but some days you just need a little something.... extra. For those times, look no further than this savory breakfast recipe made with eggs, shredded sweet potatoes, and creamy Ranch Dressing. Crafted without cane sugar, corn syrup, dairy, or soy, our delicious ranch is the secret ingredient that packs a ton of flavor with an ingredient list you'll love.
Great for a quick weekend breakfast or a relaxed and leisurely brunch, this easy egg and potato dish is also a hit with kids. While we think the recipe works best with over-easy or sunny-side-up eggs, not all picky kids are on board with a runny yolk. Luckily, you can also customize it to everyone's liking with over-medium, hard poached, or even scrambled eggs!
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