So, remember my sweet potato hash and egg skillet? Pretty much my all-time favorite breakfast, and I can’t get enough of it. So lately, I decided to find a quicker way to make it on a weekday morning, just for me.
The plan. Shred one sweet potato at the beginning of the week and season it with salt, pepper, celery salt, onion powder, and garlic powder. Keep it in a container in the fridge, and each morning, put a little handful of it in a small crock or baking dish. Add any other veggies or meat you might want – spinach, tomatoes, sausage, etc – and top with your two eggs. Bake at 375 for about 15 minutes while you’re finishing getting ready for work. Check on it until you get to the consistency you like.