Posted in On the menu

Sweet potato breakfast stack

This gluten-free recipe was inspired by one of my favorite chefs (Dan Churchill). A perfect combination of sweet potatoes, spinach, bacon & eggs.

Very delicious, with so many flavors coming together, definitely recommend  you try this at home, especially if you like sweet & sour flavors.

Ingredients:

  • 1 sweet potato (peeled, washed , dried & grated)
  • 3 eggs
  • 1 tbsp olive oil
  • 3-4 slices/rashes of bacon (or smoked turkey)
  • handful of spinach
  • pinch of salt


Method:

First, create your sweet potato base. Beat one of the eggs, and mix it with  salt & shredded sweet potato, use your hands to mix it till well combined. Then form into round parties/cakes.

In a frying pan, pour the olive oil and start cooking the sweet potato patties, 2 minutes on each side (or until golden on each side).

Next up, cook the bacon in the same pan for 2 minutes (or less if you don’t like it too crispy), then add the spinach for 30 seconds and set both (bacon & spinach) aside.

Finally, cook your sunny side-up eggs (each one separately), and start stacking.

Start with your cooked sweet potato base, top with spinach, then bacon and top it with the eggs.

The runny yolks with the spinach, bacon & sweet potato is just awesome! Like in that video

 

Advertisements

Author:

A foodie at heart :) I love food, cooking it, eating it, shopping for it, photographing it, writing about it, other people that love it :) Check out my Instagram @omarsfood

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s