Easy, delicious and hearty this sweet potato hash brown stack is all that is right with brunch. Greens, a garlicky sweet potato hash brown, layered with bacon, avocado, a sunny side up egg and a little green onion to finish the deal. This is an easy to make but impressive meal that is also gluten free and paleo.
I cannot believe we are in May, is it just me or does the first portion of the year fly by? With Mother’s Day coming up and I was thinking about those mornings as a kiddo where I would get up early and attempt to make some kind of “special” breakfast for my mother and carry it in to her room on a tray with flowers that I picked from our front yard. Despite toast not being the fanciest, I can imagine it still was adorable to my momma. Now as an adult, my only experience with breakfast in bed has been room service from a hotel, but I can truly attest to the indulgence it is to eat all of my favorite foods while still in bed. It truly does taste better. This dish was born from that place. This is the breakfast in bed meal I want to wake up to.
Whole 30 and Paleo sweet potato hash browns
I started testing these in August of last year when Chase and I did Whole30 and I wanted something really hearty and filling for breakfast. The dish has evolved and I think it’s landed at a flavor-filled, beautiful place. It’s basically all of my favorite things rolled into one, so I may be a bit biased. It starts with a bed of greens (I think you can’t go wrong with arugula or spinach), then a warm garlicky sweet potato hash brown, layered with bacon, avocado, a sunny side up egg with that perfectly runny center, and a little green onion to finish the deal. Just add a side of donut and this would be my go-to last meal!
Sweet potato hash browns made with coconut oil
I’ve tried this with a few different ingredients and few different oils, and with the help of my test tasting husband, we both agree that the coconut oil is an essential element to these bad boys. So, if you can at all help it, don’t substitute the coconut oil for any other kind. There’s something about the garlicky sweet hashbrown with the hint of coconut that just makes this dish. I also think the green onion is a must, it’s the perfect little kick.
Everything Bagel Seasoning – the secret ingredient!
I can’t write this without dropping in my absolutely favorite seasoning in the world, Everything, but the bagel, Seasoning is a must in our house. We use it on everything (ironic I know). You can get it at Trader Joe’s or Costco. We’ve even got our 19 month old addicted to it, I call it “sprinkles” and if I add it to anything she is being a picky about, she immediately scarfs it down. In this dish I think Everything Seasoning adds a lot, it seasons it well, adds some crunch and makes for a lovely garnish. This recipe makes about 6 stacks but if you’re not looking to make that many, you could always double up and use two hash browns in your stack.
Make ahead brunch recipe
If you are feeling particularly organised, you can prep the sweet potato hash browns the night before. Shred them and mix according to the recipe instructions, then cover the bowl and keep them in the fridge.
Top tips for making Sweet Potato Hash Brown Stacks
- Be sure to cook the hash browns in a pre-heated oven for the best results.
- A mason jar lid or a round cookie cutter will produce a clean and tidy hash brown, but you can also shape them with your hands.
- I love serving these with a sunny side egg, but poached would work just as well.
- Finish the dish with fresh greens and cherry tomatoes.
If you’re really feeling ambitious, go ahead and serve these beauties with a side of donuts. Here are a few winner recipes:
If you have tried this recipe I’d love to hear from you! Be sure to leave a star rating and let me know what you thought!
Easy, delicious and hearty this stack is all that is right with brunch. Greens, a garlicky sweet potato hash brown, layered with bacon, avocado, a sunny side up egg and a little green onion to finish the deal.
- 2–3 sweet potatoes, washed, peeled, shredded, I used two large
- 1 egg + 6 for topping
- 2 tbsp coconut oil, melted
- 1 tbsp coconut flour
- 1 garlic clove, minced
- ¼ tsp thyme
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of garlic powder
- 6 slices of thick cut bacon, cooked and cut in half
- 3 avocados, sliced
- 3 green onions, chopped
- Choice of greens – arugula or spinach
- Optional toppings: Everything seasoning, cherry tomatoes, and hot sauce
- Preheat oven to 400 degrees and line a small baking tray with parchment paper.
- Grate your sweet potatoes and place in a medium bowl.
- Crack ONE egg on top and mix together with a fork then add in the avocado oil, coconut flour, garlic, and seasonings and combine well.
- Using a 3 ½” a mason jar lid or cookie cutter (your hands could work too), place potato mixture on your lined tray and shape each hash brown into a circle should make 6.
- Bake in oven for 20-25 minutes.
- While these bake, fry your bacon and set aside.
- Slice avocado and cut green onions.
- For topping, make 6 sunny side up eggs* (fried or poached would work too).
- Before serving assemble the stack: greens, hashbrown, bacon, avocado, sunny side up egg, green onions, everything seasoning, and baby tomatoes or hot sauce(optional).
- Best served fresh out of oven.
*To cook a sunny side up egg, heat your non stick or well-oiled pan over medium for about 3 minutes. Take a couple of drops of water and when they bubble on the pan it’s ready. Crack your egg carefully and pour into pan. Immediately turn your heat to low and allow egg to cook for about 3 minutes. Once the whites are no longer translucent, remove your egg carefully with a spatula.
Keywords: sweet potato hash brown, sweet potato brunch recipe
Photography by Chase Daniel