This is one of my go to breakfasts because it is easy and healthy! The rosemary sweet potato hash browns can be paired with pretty much any breakfast/egg dish and they’ll definitely impress your guests, so give it a try! Click the image or “continue reading” to see the recipe.

Scrambled Eggs & Rosemary Sweet Potato Hash Browns

*serves 1

Ingredients

• ½ cup shredded sweet potato (I used my mandolin for this)
• 2 eggs
• 4 chopped mushrooms (I prefer crimini)
• ¼ cup diced red onion
• 1 tbsp butter
• ½ tbsp oil
• ½ oz cream cheese
• 1 sprig of rosemary – finely chopped
• Pinch of red pepper
• Pinch of salt
• Pinch of pepper
• 1 tsp feta (optional)
• Parsley or cilantro to garnish (optional)

Instructions

Sweet Potato Hash Browns

1. Heat up the butter in a cast iron skillet over medium-high heat
2. Once the butter is bubbling but not burning, sprinkle the sweet potatoes in the pan and flatten with spatula
3. After about 3-5 minutes flip the potatoes and let them cook another 3-5 minutes.
4. Transfer to a plate and sprinkle with rosemary

Scrambled Eggs

1. While the sweet potatoes are cooking, heat oil in a separate pan on medium-high heat on the stove
2. Once the oil is hot, add mushrooms and cook for about 2 minutes, stirring occasionally
3. Add in the diced red onions and cook an additional 2-3 minutes until translucent.
4. Turn the heat down to low-medium and add in the cream cheese
5. Once the cream cheese is softened, crack both eggs directly into the pan and begin to stir with a rubber spatula
6. Continue to stir the egg mixture until the cream cheese is completely melted and well combined.
7. Add a pinch of salt, pepper, and red pepper flakes to the eggs
8. Continue stirring eggs in a figure 8 motion until they are cooked to your liking
9. Transfer the eggs to a plate and top with feta and parsley or cilantro (optional)