Baked Sweet Potato Hash with Avocado & Fried Egg

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Breakfast is avo-control with this Sweet Potato baked hash brown, avocado, and fried egg. I don't know about you, but I love bedtime... it's a time machine to breakfast. πŸ˜‰ I originally had planned to post a different recipe, but my breakfast this morning was undoubtedly worthy of being it's own post outside of Instagram.

What You'll Need

1 large sweet potato, shredded (roughly about 3 1/2 cups)
1/2 onion, diced
1 garlic clove, minced
1/2 teaspoon smoked spanish paprika
1/4 teaspoon ground cumin
1 tablespoon coconut oil, plus more for greasing ramekins
sea salt, to taste
1 tablespoon coconut oil, plus more for greasing ramekins
4 eggs
1 avocado, sliced


What You'll Need To Know

1. Preheat oven to 400F.

2. Use the large shreds side of a cheese grater to shred your sweet potato, yielding roughly 3-4 cups. Use a cheese cloth or paper towel to remove any excess moisture from the shredded sweet potato.

3. In a bowl, mix together the shredded sweet potato and the remaining ingredients.

4. Grease a 8oz ramekins with coconut oil.

5. Scoop the mixture into the muffin tins, filling them about 1" and press down with your hand or a spoon, compressing them as much as possible.

6. Bake at 350 degrees for 55-65 minutes, until the hash browns are dark brown and have reduced in size by at least half.

7. In a skillet heat the coconut oil over medium-high heat and crack an egg and cook slowly until whites are completely set and yolks begin to thicken but are not hard.

8. Remove hash from the ramekins and serve with 1/4 sliced avocado and a fried egg.

Recipe makes 4 servings.
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