Scrambled Eggs & Rosemary Sweet Potato Hash Browns

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


  • 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)


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)



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