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Approachable health tips from the personal trainers of TorqueStrong

Sweet Potato Hash

Alydia Bryant

So today I decided to venture out and try some new things!!! Man am I glad I did!!! For lunch today, I made this Sweet Potato and Egg Skillet! It was so delicious and my hands got a good dexterity work out ;)


Sweet Potatoes + Eggs Skillet


yields 1 entrée sized serving or 2 side servings

2 teaspoons unrefined coconut oil, or ghee
1 medium/large sweet potato or yam, washed + ends cut
3 large eggs
a few sprinkles of Italian Herb seasonings
salt + pepper

Julienne your sweet potato. If you have a Julienne Peeler then AWESOME (It looks like a normal skin peeler but it will have teeth)!!! I didn't have one so I scored the potato and then peeled it. It worked pretty decent. You could also use a cheese grater, but alas, I didn't have one of those nifty things either……...

Heat a 9-10-inch skillet that is oven safe over medium and add your coconut oil.  Once hot place the sweet potato in the pan and add salt, paper, and Seasoning. Stir frequently until the potatoes start to get a bit tender.  About 8-12 minutes.

Set your oven to broil on high.  Spread the sweet potato evenly around the pan and create 3 small wells for the eggs.  Crack eggs one at a time and pour into each well.  Let cook for about 2-3 minutes until the white just starts to solidify.

Hold the pan at an angle over a plate, and slide out of the pan with a large metal spatula.  Serve immediately.