If you love going out for breakfast and brunch just as much as I do, then my sweet potato hash browns, bacon, egg and tomato is the dish just for you. It’s got all the parts of a typical english breakfast, but with half the fat and will keep you fuller for longer. Sometimes I’ll add a bit of avocado on the side for some extra goodness.
You could always make a batch of the sweet potato hash browns and freeze them for a later date.
Ready in 20 minutes
Good For Brunch
Place the grated sweet potato into a cloth and squeeze out any excess moisture.
Heat half the oil in a pan and add the spring onions and garlic. Sauté for a few minutes then move to a bowl. Add the sweet potato, flour, chia seeds and season with salt and pepper. Mix together and form into small patties.
Heat the rest of the oil in the pan and fry off the patties for 3 minutes on one side. Flip over and fry for 2 minutes until cooked through.
While this is cooking in another pan cook your bacon to your liking and fry the egg in the same pan.
Serve this with some fresh tomato and seasoning.
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