First, let me start by saying I am NOT a morning person. Don’t believe me? Try to have a conversation with me pre-coffee.

Brunch on the other hand is one of my all time favorite things. I know that is probably the most basic thing to say but I do not even care, it is delicious. Sometimes, I like to go out and get a little boozy with my brunch. Sometimes, I like to be lazy and have a great movie day. This recipe is perfect for the lazy movie day. Even better if you had some fun the night before and need something to settle your stomach.

Creating this was fun and took some time… meaning I have about a million variations that are all yummy but this one feels a little fancy. There are 3 parts to this meal, Sweet Potato Hash-Browns, Steak, and “Fried” Eggs. Yum.

First, you want to take the steak out of the fridge to bring it to room temperature then pat off any excess liquid. Cover the steak in some Worcestershire Sauce, Salt, Pepper, and Paprika. Let sit while you are preparing your sweet potatoes and/or drinking coffee.

Next, peel the skin off the sweet potato. Then, take out a grater and grate the potato into a bowl. After the potato is grated, add in the dry ingredients. In addition to the dry ingredients, crack 1 egg into the bowl (this will bind everything together).

  

Once the sweet potatoes are done, you can start cooking the steak.

Put about a teaspoon of coconut oil (or any cooking oil you choose) in a pan and let it heat up. Once hot, place the steak in the pan and leave there for 3-5 minutes depending on how well done you like it. Flip over and repeat.

  

Once done, remove steak from pan and put aside to let set. I put in the microwave to keep warm.  Not sure if that is what you are actually supposed to do, but it works for me!

Perfect, now the steak is done so you can work on your hash browns. This is my favorite part 🙂

Using the same pan, add a bit more coconut oil. While heating, use your hands to make 4 “patties” of sweet potato hash’s. I put them right in the pan after I form them, no need to dirty up another dish. Spread out evenly in the pan and DO NOT TOUCH for 3-4 minutes. This will cook the potatoes and get a nice sear. Leaving them there is hard, I know. But it is worth it.

Once they are pretty browned, flip them over in the order you placed them in the pan. Then leave them there again for another 2-4 minutes depending how hot your pan is. I also rotate my pan because our house is old and titled… no joke. So the oil all sits on one side.

While these are cooking, cut up your avocado.

After you turn over your hash browns once, cut up your steak.

The LAST thing you want to start on is your fried eggs. They only take 4-5 minutes depending how runny you like them. You want to serve immediately after these are done.

I also like to use coconut oil spray for these to keep the calories down, they still taste good! Spray a small pan with your oil and heat up. Then, crack all 4 eggs into the pan. Let sit until almost all of the yolks are white.

  

CAREFULLY flip the eggs over one by one. I will be honest here… I mess this part up a lot. Somehow it worked out quite well for this post though! It helps I was making Matt’s plate too… I gave him the ugly ones 🙂

I like to layer this up – Hashbrowns, then steak, then eggs, then salsa. I use a really nice tomatillo salsa for mine, but take your pick! Matt doesn’t believe in salsa with eggs (weird, I know), he says it is delicious without salsa if that is more your style.

Now you have a great Sunday Brunch. Chow down, finish your coffee, then put your feet up. You deserve it.

Ingredients for HashBrowns:

1 Large Sweet Potato

1 Egg

2 tbs almond flour

1/2 tsp paprika, salt, red pepper flakes, pepper

Ingredients for Steak:

1 thin Flank or Strip Steak

1/4 tsp paprika, salt, pepper

Worcestershire Sauce (enough to completely cover the steak)