So… once upon a time there were leftover sweet potatoes from Thanksgiving in the fridge.
It was breakfast, I was hungry and leftover Thanksgiving anything is totally appropriate for breakfast, right?
I scooped some sweet potatoes into a skillet to warm them up. For some unknown reason that I can only attribute to eating too much pie the night before, I cracked an egg on top of the sweet potatoes.
Yes, the end, because it only took making this ONE TIME before I was hooked forever and ever. And I’m totally not exaggerating.
Ever since that accidental science experiment a.k.a. breakfast, I’ve been hooked on fried sweet potatoes with runny eggs. I seriously cannot put into words how amazing this dish is.
Wait, maybe I can give it a go…
The potatoes are crispy, yet soft and sweet…
The egg is runny and savory on the inside, fried and salty on the outside…
Quite possibly the best accidental breakfast I’ve ever had.
Yep! That about sums it up!
You don’t want to throw them away because a) that’s wasting food and b) food costs money.
But you don’t want to keep them because let’s be honest, what are you going to do with just 1 crashed hot potato or just 2 potato wedges?!
You’re gonna make Fried Sweet Potatoes with Runny Eggs, that’s what you’re gonna do.
And the next time you make sweet potatoes, you’re gonna be sure you make enough for doubly leftovers so you can make this breakfast TWICE!
If you don’t have leftover sweet potatoes, you can totally make it the morning of. I’ve done it about a dozen times or so, it just takes a little bit longer. That won’t stop you though. One bite = hooked.
Oh yeah, don’t feel like you can’t make this because your leftover sweet potato isn’t the “right” kind of leftover sweet potato.
You can use baked sweet potatoes, roasted sweet potato wedges, mashed sweet potatoes, twice baked sweet potatoes (that’s what we had at Thanksgiving), crash hot sweet potatoes… it doesn’t matter if mashed or whole or diced or in wedges – just stick them in the pan with the fat and move on with the recipe. I promise you can’t go wrong here.
- 2 Tbsp coconut oil
- 1 large sweet potato, washed and diced into ½" pieces
- 2 eggs
- salt & pepper to taste
- Melt coconut oil in a cast iron skillet or other heavy bottomed pan over medium heat.
- When the oil is melted, add diced sweet potato. Allow to cook in a single layer for about 7-10 minutes, stirring occasionally, until almost medium brown.
- When the sweet potatoes are almost medium brown (about halfway to as crispy as you'd like them), crack the eggs over the top. Reduce heat to medium low and cover with a lid.
- Allow eggs to cook undisturbed until the white is cooked through, anywhere from 2-5 minutes depending on your stove and how hot your pan is.
- Serve with salt and freshly ground pepper.
Additional Recipe Notes
You can easily double this recipe so you’re cooking for two or more. The sweet potatoes cook best when they’re in a single layer, so if you’re making a lot, you might want to break it up into a few different batches and then scoop some back into the pan when you cook the egg.
If you’re making this for several days, fry up just the potatoes and do the eggs the morning of. Reheating the eggs will eliminate the runny yolk, which is the best part, so don’t do that!
- sweet potato: $0.40
- egg: $0.34
- coconut oil: $0.38
Total cost for Fried Sweet Potatoes with Runny Eggs (which just so happens to be vegetarian and paleo and gluten-free… not that I’m trying to appeal to the allergy folks, but it is a nice perk!) is $1.12 – or just 56¢ per person.
We’re loving this super cheap and healthy breakfast!
What’s your favorite way to eat sweet potatoes? Leave your ideas in the comment section!
Disclaimer: This post contains affiliate links. By making a purchase through those links, I will earn commission that helps to keep the lights on in the Crumbs house – with no additional cost to you. Thank you for supporting Crumbs in this way. Read my full disclosure statement here.