Simple with only a few ingredients. Easy to make and tastes really good. I think that’s the definition of a perfect breakfast. These sweet potato and cheddar skillet hash browns check all the boxes.
I love these on the weekend. They take a little longer than I’m willing to spend making breakfast during the week, but are super easy to prepare. Most of the time is just waiting for them to bake in the oven.
Make sure to get your cast iron skillet nice and hot before adding the potato. You want the bottom of your hash browns to get nice and crispy!
Top with a fried egg and bacon. Nothing better than cutting into an egg to have that rich, yellow yolk ooze out and cover your hash browns. And bacon, because no weekend breakfast or brunch is complete without bacon.
You could also re-purpose these skillet hash browns as an awesome side dish for dinner.
- 1 medium sweet potato grated
- 1 tbsp olive oil
- 1/2 cup cheddar cheese grated
- 2 tsp smoked paprika
- salt and pepper to taste
Preheat oven to 425° F. Place two small cast iron skillets (or one larger skillet) in the oven to get hot.
Grate the sweet potato. Use a paper towel to soak up any excess moisture.
In a mixing bowl, combine grated sweet potato, cheddar cheese, olive oil, and spices. Mix well.
Spray the bottom of the skillets with a little cooking oil and add the sweet potato mixture. Lightly press the sweet potato down into the pan.
Bake in oven for 25-30 minutes until potato is cooked through and is crispy on top.
Transfer sweet potato hash browns to a plate and top with bacon and a fried egg.
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!