You will need 1 medium sweet potato, shredded (about 2 cups) 2 fresh eggs (You may substitute egg whites or low cholesterol egg substitute) 1 Tbs virgin coconut oil Smoked paprika Chipotle flakes or powder (optional if you like heat) Sea salt (sprinkle sparingly to your preference)
Wash sweet potato, trim ends and pat dry, then shred. (I leave the skin on) Heat oil in 9″ skillet over a medium low heat. Spread sweet potato across bottom of pan. When edges begin to brown, (about 5 minutes), turn hash browns. Start your eggs in a separate pan. The hash browns and eggs should finish at about the same time.
Sprinkle the smoked paprika, chipotle and a dash of salt across the top, serve , and enjoy!
The smoked paprika has no heat or spice, yet lends a beautiful smoky flavor. The only spicy heat comes from the chipotle. This also adds to the smokiness.
I am a chili head and have to be cautious when making this. I like the burn!
In fitness, Bob