Avocado Hash Benedict
8:00 AM
What do you call a recipe that's really just a combination of all of your favorite flavors? Avocado Hash Benedict it is, and it's a great alternative to avocado toast or eggs Benedict. Good for breakfast, brunch, lunch or even dinner (for all of my fellow breakfast-for-dinner lovers). The benefit of this recipe is that you get to ditch the toast/english muffin for sweet potatoes, which still have great flavor, but also have more nutrients and no processed ingredients. You also have a great balance of macronutrients, with carbohydrates (sweet potato), protein (eggs, almond flour) and a healthy source of fat (avocado, grass fed butter) all represented.
Avocado Hash Benedict
Ingredients
1 large sweet potato, grated or shredded twice with a food processor shredding attachment
1 cup almond flour
1 egg
1/4 cup cornstarch or arrowroot powder
Dash of salt
1 large avocado, mashed
dash of salt
dash of pepper
3 eggs, poached
Batch of Hollandaise sauce (I used grass-fed butter instead of ghee)
Directions
Mix sweet potato, almond flour, egg, cornstarch or arrowroot, and salt together.
Place a skillet over medium heat and add oil. Once oil is hot, add potato mixture and press into pan.
Flip potatoes to cook on opposite side until both sides are brown and slightly crispy.
Plate some of your hashbrowns, add some of the mashed avocado, add an egg and drizzle with Hollandaise sauce. Serves three.
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