Easy Sweet Potato Hashbrown Cakes with Poached Egg
Ditch the calorie-filled white potato hashbrown and instead choose this recipe! Top them with your favorite toppings and a poached egg for a hearty breakfast.
Servings: 2
Calories: 198kcal
Ingredients
- 1 large sweet potato peeled and shredded
- 3 egg whites lightly beaten
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon coconut oil melted
- 2 teaspoons olive oil
- 2 eggs poached (if needed check out our How to Make a Perfect Poached Egg recipe)
- 2 tablespoons fresh parsley roughly chopped
Instructions
- In a mixing bowl, combine the sweet potato, egg whites, salt, pepper, and coconut oil.
- In a skillet, heat the olive oil on medium heat. Once hot, form the potato mixture into patties and place in the hot oil. Cook for about 5 minutes each side or until golden brown.
- Place the hashbrown patties on to a serving dish, two patties per dish, with the poach egg on top. Sprinkle with fresh parsley and serve.
Nutrition
Serving: 2patties | Calories: 198kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 1338mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9796IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg |
| SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5