Best 3 Sunny Side Up Egg With Sweet Potato Hashbrowns Recipes

Indulge in a delightful culinary experience with this vibrant and hearty dish that combines the classic sunny side up eggs with the crispy goodness of sweet potato hashbrowns. This recipe duo offers a harmonious balance of flavors and textures, making it an ideal breakfast, brunch, or lunch option. The sweet potatoes, with their natural sweetness and earthy notes, complement the richness of the eggs, while the crispy exterior adds a satisfying crunch. Dive into this delectable meal and kickstart your day with a nutritious and flavorful treat.

Alongside the main recipe, you'll also find variations that cater to different dietary preferences and taste buds. For a vegetarian alternative, try the Sweet Potato Hashbrowns with Avocado and Feta, where creamy avocado and tangy feta cheese elevate the dish to new heights. If you prefer a spicier kick, the Sweet Potato Hashbrowns with Chorizo and Peppers bring a vibrant heat that is sure to awaken your senses. And for those who love the classic combination of eggs and bacon, the Sunny Side Up Eggs with Bacon and Sweet Potato Hashbrowns is a timeless delight.

Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can create these dishes with ease. With its vibrant colors, delectable flavors, and versatility, this culinary journey is sure to leave you craving more. So, gather your ingredients, apron up, and embark on a delightful cooking adventure that will tantalize your taste buds and leave you feeling satisfied.

Here are our top 3 tried and tested recipes!

SHEET PAN BREAKFAST BAKE

Sheet Pan Breakfast Bake image

No need to dirty up another pan! You'll have a FULL BREAKFAST with eggs, bacon and cheesy crisp hash browns on ONE SINGLE PAN!

Provided by Chungah Rhee

Categories breakfast

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 (20-ounce) package refrigerated hash brown potatoes
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
12 slices bacon
6 large eggs
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh chives

Steps:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place hashbrowns in a single layer onto the prepared baking sheet. Stir in butter, olive oil, thyme, basil, oregano and garlic powder and gently toss to combine; season with salt and pepper, to taste. Sprinkle with cheese. Place into oven and bake until the edges begin to brown, about 20-25 minutes. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with Parmesan; season with salt and pepper, to taste. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes. Serve immediately, garnished with chives, if desired.

PERFECT SUNNY-SIDE-UP EGGS

Perfect Sunny-Side-Up Eggs image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

SPICY HASH BROWNS W/EGGS SUNNY-SIDE UP

Spicy Hash Browns W/Eggs Sunny-Side Up image

I tend to like spicy foods and breakfast is definitely no exception. I have been experimenting over time for a breakfast that I could cook that would be delicious for just about anyone (granted there are those who can't eat eggs). I cook this breakfast dish in a medium-sized cast iron skillet. For those of you who don't use cast iron because you find it difficult to season, I have found a way to season all cast iron, just ask me. Two key notes: Use Peanut Oil for better flavor with the hash browns and all seasoning is to taste (I give specific amounts of seasoning but I find everyone does not have the same taste, so adjust accordingly).

Provided by Osiris45

Categories Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 cups shredded hash browns
2 eggs (organic)
2 tablespoons red onions (chopped)
2 tablespoons green onions (chopped)
2 tablespoons peanut oil
1/2 tablespoon butter
1/4 teaspoon sea salt
1/4 teaspoon black pepper (freshly ground or organic)
1/8 teaspoon cayenne pepper (organic)

Steps:

Add two eggs to a small bowl and let stand at room temperature while cooking the hash browns.
Add Peanut Oil to cast iron skillet or your preferred type of skillet and heat to medium-high.
Add the shredded hash browns to skillet and form into an evenly round patty about 1/4 to 1/2 inch thick, add sea salt, black pepper, cayenne pepper, and add all of the red onion spreading evenly. Let cook, do not mix or stir. Once the hash browns are golden brown (about 3 to 4 minutes), flip over and let cook until golden brown. Remove hash browns from skillet and place on your eating or serving dish.
Turn heat down to medium and ensure skillet has cooled down before adding butter or the butter will turn brown and make for ugly looking eggs (I would recommend removing cast iron skillet from heat to cool).
Add butter to skillet and melt. Add eggs from the small bowl to the skillet adding just a pinch of sea salt and black pepper and cook for about 3 minutes without touching for Sunny-side up: this should produce a nice white colored egg (not brown). If egg edges start to crisp, the heat is too high. During the last 30 seconds, I microwave the hash browns to get them nice and hot, then add the eggs on top of the hash browns. Add the green onions to the skillet and heat slightly (30-45 seconds): do not cook them. Garnish eggs and dish with green onions and enjoy!

Nutrition Facts : Calories 1273.4, Fat 81.4, SaturatedFat 17.2, Cholesterol 387.3, Sodium 1844, Carbohydrate 113.5, Fiber 10.8, Sugar 6.2, Protein 22.5

Tips:

For perfectly sunny-side up eggs, cook them over medium heat in a non-stick skillet with a little bit of butter or oil.
To get crispy hash browns, use a well-seasoned cast iron skillet and cook the potatoes over medium-high heat, stirring occasionally.
Feel free to add your favorite seasonings to the hash browns, such as salt, pepper, paprika, or garlic powder.
To make the sweet potato hash browns, simply substitute sweet potatoes for the regular potatoes.
Serve the sunny-side up eggs and hash browns with your favorite accompaniments, such as toast, fruit, or bacon.

Conclusion:

This recipe for sunny-side up eggs with sweet potato hash browns is a delicious and easy-to-make breakfast or brunch dish. The eggs are cooked to perfection, and the hash browns are crispy and flavorful. This dish is sure to please everyone at the table.