Sweet Potato Hash Breakfast

Paleo – serves two

Ingredients

  • 1 large sweet potato, peeled, sliced, steamed and left to cool overnight if possible
  • 1 cup shredded coconut
  • 1 tbsp olive oil
  • 100g  baby spinach
  • 1/2 avocado, sliced
  • 4 rashers rindless bacon
  • 4 eggs (free range)
  • Basil pesto (handful basil, 25g roasted blanched almond, 25g roasted pine nuts, 1 clove garlic, cracked black pepper and 1 tbsp olive oil blitzed together)

Method

  • Shape sweet potato into 3 – 4 large patties. Pour coconut on a large plate and roll patties until they are covered completely. Heat a large frypan with 1 tbsp olive oil and once hot, add sweet potato hash. Cook for 2 minutes on one side, flip and repeat until coconut is golden and crispy.
  • Cook bacon in a medium frypan. Wait until the frypan is steaming until you add the bacon – this removes the need for any oil and will ensure your bacon goes nice and crispy. Cook to desired crispiness
  • Heat a small frypan and brush with olive oil. Crack eggs and cook for 1 minute and a half on each side (or longer if you don’t like slightly runny middles)
  • Place hasbrown on a plate next to a handful of fresh baby spinach. Stack eggs, bacon and then avocado on top of hasbrown and sprinkle basil pesto

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