This loaded breakfast skillet features gorgeous baked eggs on a bed of crispy sweet potato hash browns with tons of avocado and Parmesan cheese on top.---ideal for a healthier weekend brunch!
Prep Time 1hour
Cook Time 15minutes
Total Time 1hour15minutes
2mediumsweet potatoes, peeled
3tablespoonscoconut oil, divided
Salt and pepper to taste
1mediumavocado, peeled, pitted, and diced
1/4cupgrated Parmesan cheese
2tablespoonsminced fresh parsley
Using a box-hole grater or a food processor, shred sweet potatoes. Cover sweet potato shreds in water and let soak 45 minutes.
Drain water from sweet potatoes and use a clean towel to squeeze sweet potato shreds several times until completely dry.
In a large skillet over medium-high heat, melt coconut oil until hot. Saute sweet potato shreds in hot oil until browned and tender, about 6-8 minutes. Season with salt and pepper.
Once sweet potato hashbrowns are done, make 4 wells in sweet potatoes. Crack an egg into each well. Bake skillet at 350F 10 minutes or until whites of eggs are set. Top breakfast skillet with diced avocado, Parmesan cheese, parsley, and additional salt and pepper to taste. Serve hot and enjoy!