Healthy Wholefood Sweet Potato Hash Breakfast Plate

If sweet and savory is your thing, then this sweet potato hash breakfast plate is going to be one of your go-to Whole30 recipes. This recipe is a delicious and nutritious twist on popular hash browns. Using only a handful of ingredients, this recipe can be prepared in no time. Pair this recipe with fried eggs for a balanced, high-protein breakfast.

Do you have to serve this sweet potato hash with sunny-side-up eggs?

No, you don’t have to. You can also serve this hash brown plate with soft-boiled or hard-boiled eggs, salmon cakes, canned tuna, or avocado. All these combinations make for easy Whole30 recipes to kickstart your day.

Can you make hash brown patties instead?

Yes, you can! Season the grated sweet potatoes with salt and pepper, then portion it out. Press each portion into a patty and fry until golden and cooked through. Classic hash browns might be more desirable, but a hash brown plate is quicker and easier to prepare.

Can you prepare this breakfast dish using regular potatoes?

Yes, you can! If you are going to use regular potatoes, make sure you squeeze them out after grating, because they contain more moisture than sweet potatoes. However, we recommend giving this version a try because sweet potatoes are more nutritious. They may support healthy vision, and potentially support your immune system.

Is this Whole30 breakfast plate suitable for meal prep?

Absolutely! The best Whole30 recipes are ones that are meal prep-friendly. This dish is perfect because it is quick to prepare and tastes just as good the following days. After preparing the hash, divide it into airtight containers. Store it in the refrigerator with your desired side for up to 3 days. Serve it cold or warm for breakfast or lunch. To keep it a little interesting, you can serve the sweet potato hash with a different side each day.

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Net Carbs

16.5 g
Fiber

3.1 g
Total Carbs

19.7 g
Protein

14.5 g
Fats

37.8 g

475 cals

Quantity

Serving Size

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Sweet potato

2 small
Onion

0.5 small
Extra virgin olive oil

4 tbsp
Salt

0.5 tsp
Crushed Red Pepper Flakes

0.5 tsp
Black pepper

0.25 tsp
Raw egg

4 large
Parsley, fresh

2 tbsp, chopped

Step 1

Peel, wash, and grate the sweet potatoes. Transfer to a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible and then transfer to a bowl. Finely dice the onions and set them aside.
Step 2

To a large skillet over medium-high heat, add 3 tbsp of olive oil. Sauté chopped onions for 1-2 minutes, then add the grated sweet potatoes. Season with salt, pepper, and crushed red pepper.
Step 3

Spread into one layer and drop the heat to medium. Let cook untouched for 5-7 minutes until the base is crispy and golden. Flip the sweet potatoes, cook for another 5 minutes, and take the pan off the heat.
Step 4

Next, preheat a small skillet over medium-high heat until hot. Add in ½ tbsp olive oil and swirl to coat. Add in two eggs at a time (two eggs per plate), cooking the eggs to the desired doneness. Repeat to make the remaining two eggs.
Step 5

To serve, divide the sweet potatoes into two plates, add two sunny-side-up eggs to each dish, and season with salt and pepper. Garnish with chopped parsley and serve.