Sweet Potato Hash Breakfast Bowl

Sweet Potato hash, spinach bacon scramble, with avocado.

Peet’s French Roast iced, with unsweetened almond milk.

Breakfast is by far my favorite meal. I love all breakfast foods. This is just one of my favorite veggie and protein heavy breakfasts for a weekend morning.

Ingredients:

• 1 sweet potato

• 3 eggs

• 2 pieces turkey bacon

• 1 handful spinach

• 1/2 of an avocado

• salt, pepper, garlic granules, minced onion

• Coffee!!

Recipe:

Wash and peel your sweet potato. Shred with a thick cheese grater. Place the shreds in a bowl and fill the bowl with water, so that it covers the shreds. Cover with a damp paper towel. Microwave for 5 minutes.

Drain the sweet potato shreds and blot off extra water with a paper towel.

Place the sweet potato shreds in an air fryer and drizzle with olive oil. Put in the airfryer for 5 minutes on high, or place in a pan on the stove, with olive oil. If you continue to cook in a pan, turn the stove on medium high and let it sit until the potatoes begin to brown, mixing until the mixture is slightly crispy (about 10 min).

Microwave turkey bacon for 4 minutes. Add your eggs to a pan and scramble. When the eggs begins to congeal add small pieces of the turkey bacon and spinach. Cook until your eggs are the consistency you like.

Place all in the cooked ingredients on a plate and add avocado. Add your salt, pepper, garlic, and onion to taste.

Eat your brunch!