Paleo Sweet Potato Hash Browns Brunch Plate
This paleo sweet potato hash browns brunch plate features crispy pan-fried hash browns, soft scrambled eggs, bacon, and avocado. All gluten-free, dairy-free, and refined sugar-free!
Ingredients
- 1 medium sweet potato peeled and shredded
- 1 tablespoon avocado oil for pan-frying
- 2 pasture-raised eggs
- 2 slices paleo-compliant bacon
- ½ ripe avocado sliced
- Sea salt and black pepper to taste
Instructions
Prep the Sweet Potato Hash Browns:
- Shred the sweet potato using a grater or food processor.
- Transfer to a clean dish towel and squeeze out as much moisture as possible.
- Season with a pinch of sea salt and black pepper.
Cook the Bacon:
- Air fry bacon at 370°F for 8–10 minutes or until crispy.
- Alternatively, pan-fry in a skillet until golden and crisp. Set aside.
Pan-Fry the Hash Browns:
- Heat 1 tablespoon avocado oil in a nonstick or well-seasoned skillet over medium heat.
- Press the shredded sweet potato into the pan in a flat layer.
- Let cook undisturbed for 3–5 minutes, then flip and cook the other side until golden and crispy, another 3–4 minutes.
- Remove from pan and set aside.
Make the Soft Scrambled Eggs:
- In a bowl, whisk eggs with a pinch of salt.
- Heat a small skillet over medium-low heat.
- Pour in eggs and gently stir with a spatula until just barely set and still glossy. Remove from heat immediately.
Assemble the Plate:
- Add crispy sweet potato hash browns, scrambled eggs, bacon, and sliced avocado to your plate.
- Sprinkle with flaky salt or black pepper, if desired.
Serve & Enjoy:
- Serve warm and enjoy your high-protein, paleo-balanced breakfast!