Sunny Side Up Egg With Sweet Potato Hashbrowns Food

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PERFECT SUNNY-SIDE-UP EGGS



Perfect Sunny-Side-Up Eggs image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 4

1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

SUNNY-SIDE UP EGG WITH SWEET POTATO HASHBROWNS



Sunny-Side up Egg With Sweet Potato Hashbrowns image

Make and share this Sunny-Side up Egg With Sweet Potato Hashbrowns recipe from Food.com.

Provided by Egglands Best

Categories     Yam/Sweet Potato

Time 20m

Yield 2

Number Of Ingredients 5

2 Eggland's Best eggs
3 slices turkey bacon
1 large sweet potato
1 garlic clove, crushed
salt and pepper

Steps:

  • In a medium-size skillet sprayed lightly with olive oil cooking spray, cook 2 eggs until whites are firm and yolks are set; cover and set aside.
  • Wash 1 large sweet potato and cut into 1/2 inch cubes; cut bacon into small pieces.
  • Add sweet potato, bacon and 1 crushed garlic clove to a pre-heated, medium-size skillet sprayed with olive oil cooking spray. Cook until potatoes are tender and bacon is cooked through, approximately 8-10 minutes.
  • Divide potatoes between 2 plates and top each with 1 fried egg; sprinkle with salt and pepper to taste and serve.

Nutrition Facts : Calories 110.6, Fat 4.3, SaturatedFat 1.1, Cholesterol 18.9, Sodium 290.7, Carbohydrate 13.9, Fiber 2, Sugar 3.1, Protein 4.3

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

Shake up your weekend breakfast with some homemade sweet potato hash browns.

Provided by Kristina Vanni

Categories     Side Dish     Breakfast     Brunch

Time 13m

Number Of Ingredients 4

2 cups peeled and shredded sweet potato (from 1 medium sweet potato)
2 tablespoons extra-virgin olive oil (divided use)
1/4 teaspoon salt
1/4 teaspoon ground pepper

Steps:

  • Gather the ingredients.
  • Using a vegetable peeler, peel the skin off of the sweet potato.
  • Shred the sweet potato by hand using a coarse side of a box grater , or shred in the food processor fitted with the shredding blade. (If using the food processor, the sweet potato might need to be cut into lengthwise pieces to fit in the food processor tube.)
  • In a large bowl, combine the shredded sweet potato with 1 tablespoon of the olive oil, the salt and pepper.
  • Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
  • Using a 1/3 cup measure to scoop, form patties in the pan.
  • Flatten each patty with a spatula.
  • Cook the patties, turning once until nicely browned on both sides, 6 to 8 minutes total. Repeat with remaining shredded sweet potato mixture, adding additional olive oil to the pan if necessary. Enjoy immediately with your favorite breakfast foods.

Nutrition Facts : Calories 100 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 112 mg, Sugar 4 g, Fat 5 g, UnsaturatedFat 0 g

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