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Sweet Potato Hash Brown Stack - Gluten Free Easy Brunch

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. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Paleo & Gluten Free
Cuisine: American
Keyword: gluten free hash, hash brown recipe, sweet potato brunch recipe, sweet potato hash brown
Servings: 6 Hashbrown Stacks
Calories: 348kcal
Author: Jen Pinkston

Ingredients

  • 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

Instructions

  • 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.

Notes

*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.

Nutrition

Calories: 348kcal | Carbohydrates: 19g | Protein: 7g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 384mg | Potassium: 704mg | Fiber: 9g | Sugar: 3g | Vitamin A: 6394IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg