Sweet Potato Hash browns with Avocado

Work has been HARD this week (even with only two days) and I am READY for a vacation.  I can’t wait to spend the next 4.5 days with family and friends preparing and eating tremendous meals.  We have a tradition of driving to see both of our families over the course of this holiday and this year the pup will be making the trip as well. Fingers cross that his car sick meds sustain the long drives with traffic.

sweet potato hashbrowns with avocado and fried egg

This recipe is from our brunch last weekend which we made from ingredients leftover from our Friends Thanksgiving.  Presumably you will have leftover ingredients this weekend after your feasts so why not put an egg on it! Even though this is straightforward it is one of my favorite ways to start a weekend morning (maybe with a bloody mary or some coffee or both on the side).  

What are your favorite ways to use up leftover ingredients?

Sweet Potato Hash browns with Avocado

  • Servings: 2
  • Print

The perfect way to use ingredients leftover from Thanksgiving, these sweet potato hasbrowns have some crunch and lots of flavor!


  • 1 sweet potato
  • 1 avocado
  • Salt and pepper
  • Paprika
  • Cumin
  • 2 eggs

Steps & Notes

  1. Remove the skin from the sweet potato
  2. Dice into small cubes
  3. In a large skillet add a bit of olive oil then the sweet potato. Cover and cook for 6 minutes, stirring 2-3 times. Season with salt, pepper, paprika and cumin
  4. Chop an avocado and sprinkle with salt
  5. Serve with a fried egg


One comment

  1. Happy Thanksgiving! What a great way to use up surplus sweet potatoes!


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