Sweet Potato Breakfast Stacks




Yield 1 serving

This recipe is gluten free, dairy free, vegetarian, paleo, Slimming World and Weight Watchers friendly 



  1. Warm sweet potato hash browns by placing in the oven at 180c/350f for a few minutes while you prepare everything else.
  2. Grill or pan fry bacon with spray oil
  3. While bacon is cooking, Bring a deep large saucepan of water to the boil. 
  4. Add a small splash of white vinegar. 
  5. Crack one egg into a small bowl and slowly lower the bowl into the saucepan, gently dropping the egg into the water. Repeat with he remaining egg. 
  6. You can remove the eggs with a slotted spoon and gently touch to check they are done to your likeness. 
  7. Once eggs are cooked, top cooked hash browns with the cooked bacon, some baby spinach, slices of fresh tomatoes, and then the poached eggs.
  8. Season with salt and black pepper and enjoy!!


Variation: top with different scrambled or fried eggs or sausage instead of bacon. Use  crispy golden hash browns instead of the sweet potato hash browns. Use your Healthy Extra A choice and add some cheese of choice. 

Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Facts

Serving Size 1

Amount Per Serving

Calories 413

% Daily Value

Total Fat 11 g


Saturated Fat 3.5 g


Cholesterol 397 mg


Sodium 775 mg


Total Carbohydrates 51.6 g


Dietary Fiber 7.9 g


Sugars 10.7 g

Protein 30.2 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats at