Sweet potatoes are one of my favorite root vegetables! One of the best things about them (aside from how tasty and nutritious they are), is how diverse they are. You can use sweet potatoes in your breakfast, lunch, or dinner. They are great baked, roasted, fried, mashed, you name it. You can complement their sweetness in a dessert or other sweet dish, but you can just as easily contrast that sweetness in a savory dish for a medley of awesome flavors. In the recipe I’m sharing here, you’ll find a perfect balance of flavors and textures in these sweet potato breakfast rounds.
Have you ever had a sweet potato for breakfast? If not, I highly recommend you try it out! For one thing, I think they substitute well if you are having one of those breakfast cravings for pancakes or waffles. (Guilty as charged!) Don’t get me wrong, I love pancakes for breakfast! But sometimes you don’t have time to make fluffy and delicious pancakes (like these oatmeal sourdough pancakes). Or maybe you just want a healthier solution for your breakfast craving.
Basics of These Sweet Potato Breakfast Rounds
This simple breakfast recipe is a great way to use up left-over baked sweet potatoes, and incorporate a few extra veggies while you’re at it. If you don’t have an already baked sweet potato you can start from raw and cook just a little longer. All you’ll need to get this breakfast show on the road are:
- 1/2 of a sweet potato
- 2 eggs
- Something green!
- Olive oil, salt, and pepper, plus any other seasonings you’d enjoy (some diced chiles perhaps!)
See – simple! 4 ingredients and you are on your way to a sweet, savory, and fulfilling breakfast.
For the “something green” part of this sweet potato breakfast, I like to use arugula or micro greens. Either one of these will add a nice savory and spicy punch to your dish. Baby spinach would work nicely too, with a more mild flavor. If you prefer to leave the greens out all together, no problem! The fried egg-on-sweet potato will still be a morning treat you don’t want to miss 🙂
- Nonstick skillet or griddle
- ½ sweet potato (raw or baked)
- 2 eggs
- ½ cup greens of choice: micro greens, arugula, spinach, or other
- Salt and pepper
- Slice the sweet potato into 1/2 inch round pieces. You'll want 2-3 per serving.
- Prep your greens: rough chop into bite size pieces, and position in the center of your plate. Save a couple pinches aside for top garnish. Lightly drizzle the greens with olive oil and add a pinch of salt.
- Heat the skillet or griddle to medium heat.
- Once hot, add olive oil, let heat for about 30 seconds, and then place the sweet potato slices into the pan.
- Salt and pepper the side facing up.
- Cook until starting to brown, and then flip. If starting from a raw sweet potato, this will take slightly longer and you may want your heat turned down a little so that the sweet potato slices don't over-brown before softening.
- Once lightly browned, flip to get some color on the other side, and lightly season the first side.
- Remove the sweet potato slices from the skillet and place directly on top of the prepped greens.
- If you need to add a little extra oil to your skillet, do so. Then crack the two eggs into your skillet.
- Season the eggs with a little salt and pepper while they cook. You can also sprinkle on some herbs (like oregano or thyme) or crushed red pepper for a little extra flavor.
- Cook to your liking. A slightly runny yolk (medium or over-medium) will act as a tasty sauce for your dish.
- Once cooked, add the eggs to the top of the sweet potato slices.
- Garnish the top with the greens you reserved.