Fried Sweet Potatoes and Runny Eggs
Easy & healthy breakfast recipe for fried sweet potatoes and runny eggs. Ready in minutes and is great for using up leftover mashed or diced sweet potatoes!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 Tbsp coconut oil
- 1 large sweet potato, washed and diced into 1/2” pieces
- 2 eggs
- salt & pepper to taste
Instructions
- 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.
Find it online: https://dontwastethecrumbs.com/fried-sweet-potatoes-runny-eggs/
