Hash Browns Skillet

Bon Appetit

recipe + photo by Christy Smith, MNT, nutrition counselor

Sweet Potato Hash Browns Skillet

There are so many options for celebrating mom, but waking her up to this gorgeous, crispy sweet potato and egg skillet has to be in the top three! It’s healthy, colorful, and delicious!

(serves 4) Prep Time: 1 hour Cook Time: 15 minutes Total Time: 1 hour 15 minutes

Ingredients:

Large sweet potato, peeled

3 tablespoons oil (I use a combination of ghee + walnut oil, but any oil works here)

Salt and pepper to taste 4 large eggs 1 medium avocado, diced 1/4 cup Parmesan cheese Optional garnish: parsley, cilantro, jalapeño slices, sour cream/Greek yogurt

CHRISTY SMITH is a Master Nutrition Therapist and Certified LEAP Therapist,

specializing in reducing pain and inflammation, anti-aging, PCOS/IBS/diabetes management, weight loss and increasing quality of life through personalized anti-inflammatory diets and customized nutrition. She has been featured in Shape magazine, conducted recipe creation for Omega Juicers, and has been a special guest on multiple podcasts. LAKElife Magazine subscribers: If you’re interested in a custom nutrition consult, email Christy at findbetterhealth@christysmithnutrition.com. Mention this article and get $50 off your first session! Directions:

1. Using a box grater, shred sweet potatoes. Cover sweet potato shreds in cold water and let soak 45 minutes. 2. Drain water from sweet potatoes and use a clean towel to squeeze shredded sweet potato several times until completely dry. 3. In a large skillet over medium-high heat, melt oil until hot. Sauté sweet potato in hot oil until browned and tender, about 6-8 minutes. Season with salt and pepper. 4. Once sweet potato hash browns are done, make four wells in sweet potatoes. Crack an egg into each well.

Bake skillet at 350 degrees for 10 minutes, or until whites of eggs are set. 5. Top breakfast skillet with diced avocado, Parmesan cheese, herbs, and additional salt and pepper to taste.

Serve hot and enjoy!

Fun Facts:

Sweet potatoes are an excellent choice for an antiinflammatory diet because they are high in vitamins C and E, as well as carotenoids alpha and beta carotene, and choline. And unlike other potatoes, sweet potatoes are low glycemic and help balance blood sugars, making them ideal for weight management and controlling diabetes.