There’s a popular recipe floating around on the Internet that takes frozen, shredded hash browns, and cooks it into muffin tins with an egg on top. There’s also butter and cheese involved. It looked pretty tasty, so I set out to create a more wholesome version. So I grated partially baked sweet potatoes into hash browns and then baked an egg into it. Turned out really good – this is one of Andrew’s standing breakfast requests!
In the short video below I’ll walk you through the step-by-step of this quick and satisfying recipe…
- Preheat the oven to 400 degrees. Scrub the sweet potatoes and place in a baking pan. Rub with coconut oil and season with salt and pepper. Bake for 25 minutes, until semi-tender.
- Once the sweet potatoes are cool enough to handle, peel the skin, leaving just enough skin to grip one end. Chop into pieces and run through a food processor with the grating attachment.
- Lightly grease 12 muffin tins with coconut oil. Press the shredded sweet potato mixture into each of the 12 muffin tins. Season with salt and pepper. Lightly brush with melted coconut oil. (Optional: For crispier potato, bake for 10 minutes before adding the egg.) Crack an egg into each sweet potato cup. Season with sea salt and black pepper. Bake for 10 to 20 minutes. Enjoy!