Eggs & Hashbrowns

In honor of National Breakfast month, I'm continuing my breakfast idea posts. This one is a simple, classic made healthy... Eggs w/ Healthy Hashbrowns. You can also use red or sweet potato.

By swapping out the traditional Russet potatoes, you're getting more protein and slightly fewer carbs. If you use a sweet potato, you'll bump up the fiber! Instead of butter or oil, I used Pam to crisp up the hashbrowns. Although there's been a lot of debate about egg yolks, I'm on the side that says "go for it". There are a lot of vitamins and nutrients in the yolk,  that's something you don't want to throw out. However, if you prefer whites, that's fine too! Here's the brainless recipe ;-)

Eggs & Hashbrowns

What you need:

makes 1 serving

1 small red potato or 1/2 sweet potato, shred with cheese grater or peeler
2 eggs
Pam
salt & pepper
Optional: hot sauce and/or ketchup


How to:
Grate raw potato. I like to leave the skin on. Spray skillet with Pam and brown potato, about 10-15 minutes. Sprinkle with salt and pepper. Remove from heat & set aside. Cook 2 eggs to your liking. Place cooked eggs on top of hashbrowns. I added about 1/2C fresh pineapple to the side. Feel free to add any fruit you like... about a 1/2C serving.