YOUR SOLIN GENERATED RECIPE
Sweet Potato Hash and Egg Breakfast Bowl
Pan-seared sweet potato shreds are topped with a perfectly fried egg and creamy cottage cheese for a savory, protein-packed bowl with a satisfying crunch.
INGREDIENTS
0.5 cup sweet potato
0.25 tsp olive oil
1 large egg
0.5 cup low-fat cottage cheese
1 tbsp shredded cheddar cheese
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp fresh chives
PREPARATION
Peel and shred the sweet potato using a box grater, then squeeze out any excess moisture with a paper towel.
Heat the olive oil in a small non-stick skillet over medium-high heat.
Add the shredded sweet potato to the pan, pressing it down into a flat layer, and cook for 3-4 minutes per side until golden and crispy.
Push the sweet potato hash to one side of the pan and crack the egg into the other side, cooking until the white is opaque but the yolk is still soft.
Spoon the cottage cheese into the bottom of a breakfast bowl as a creamy base.
Slide the crispy sweet potato hash over the cottage cheese and top with the fried egg.
Sprinkle the shredded cheddar cheese over the hot egg so it begins to melt.
Season with sea salt and black pepper, then garnish with chopped fresh chives before serving.