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  • 1 large sweet potato
  • 1 spring onion, finely sliced
  • 2 tablespoons herbs of your choice (I used parsley + coriander)
  • garlic powder (optional) salt & pepper
  • 2 eggs
  • asparagus
  • 1⁄2 avocado

Preparation

1. Peel your sweet potato and then cut into chunks small enough to fit into your food processor. Use the processor to grate your sweet potato (you can also do this by hand).

2. Transfer potato to a bowl and mix in a good amount of olive oil, your herbs and any spices you wish to add — garlic powder would be great.

3. Place all sweet potato into a hot oily pan. Fry for about 5 minutes (I go longer to get it crispy). Press the mixture in one layer to the pan then stir again. Repeat the process until at your desired crispiness. Arrange on plates in a hash brown shape.

4. Top with blanched asparagus and avocado. Fry or poach an egg and place onto each stack and enjoy.

For more healthy, delicious recipes check out the new monthly magazine, The Healthy Mama. You can head to their website for a free 7-day trial to get a taste of what you are in for.

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Emily Ehlers
Emily Ehlers
Health Coach

Emily Ehlers is a certified coach, blogger, freelance writer and mama whose mission in life is to guide women from burnt out to blissed out. Through her trademark 6 Pillars of Bliss, Emily gives overwhelmed women the leg-up they need to reignite their vitality and reconnect with themselves. She loves nothing more than watching women fan the flames of their own brilliance and embrace their purpose. Emily blends soulfulness with silliness, makes playfulness a priority and believes a life of powerful ease is within everyone’s reach. Emily’s teachings have been featured in national print publications, local radio and on dozens of online sites. She connects with people via her ebooks, online communities, live workshops and weekly newsletter.