I love fall. Orange veggies are awesome! I know sweet potatoes are around all the time but they just call to me during the fall season. I’m sure I’m not alone so I thought I would share one of my favorite breakfasts.

It’s sweet and salty. It can be spicy, it can be vegan or not. You can play with this recipe endlessly. 

This makes enough for two no problem

Coconut Oil
1 Sweet Potato
1 Potato
1/2 Onion
1/2 Red Bell Pepper
2 Cloves Garlic
Salt N Peppa as you like
handful of Parsley or Cilantro

For spice add a Jalapeno or Red Pepper Flakes. A little goes a long way.
Poached Eggs if you want em

Shred both potatoes, slice the onions, and chop the garlic before you do anything else. This moves fast and you’ll burn it if you stop to slice or dice.

warm the oil in a pan, not to smoking. You should hear a nice sizzle when you toss the potatoes into the pan.

Let them start to cook about 5 minutes toss them so they are coated in the oil and then let them hang out and fry up a little. Add the onions next, a minute later add the garlic and bell pepper. Sprinkle some salt and pepper over it. Cook for just a few more minutes. Try a fork of it. You want the potatoes to be cooked thru but not mushy. Sample Sample Sample!

When it’s ready you can top with poached eggs, or make a scramble on the side. Sprinkle the Parsley or Cilantro on top!