One of my favorite things to do with leftover roasted sweet potato is to smash it and brown it in a pan with ghee. It gets all caramelly and crispy and drool-worthy. I wanted something different for breakfast today, so I smashed my sweet potato then loaded it with pan-fried eggs, leftover shredded kalua pork, buttery avocado and crispy homemade bacon bits. Get creative and use any leftover meat that you want! Is your mouth watering yet? [Hint: roast a bunch of sweet potatoes on a foil-lined sheet in a 400°F oven for about 45-60 min. Refrigerate. When cold, the skins come right off.]
Prep time: 5-10 min Cook time: 10 min Makes: 1 serving
- 1 roasted medium-sized sweet potato, peeled
- Ghee, coconut oil or fat of choice
- 2 eggs
- Toppings: leftover shredded or cubed meat (I used shredded kalua pork), avocado, bacon, jalapeño rings, etc. Get creative!
- Heat a skillet over medium-high (I like cast iron for this job). Add ghee or your fat of choice.
- Put the pre-cooked sweet potato in the skillet. Press flat with a fork or spatula. Fry on each side for 2-4 minutes or until the sweet potato caramelizes (but doesn’t burn). Remove to a plate.
- In the same pan, add more ghee. Fry two eggs (or more if you’re hungrier) in whatever style you’d like. I made mine over-easy so the yolk would run all over my potato. Tasty.
- Stack your smashed and loaded sweet potato: add the eggs on top of the sweet potato then layer with your toppings of choice.
- Rejoice in how tasty your breakfast is. Consume.
Note: great for post-workout if you go easy on the avocado and bacon.