Sweet potato hash

1. Melt the butter in a non stick and then throw down the shredded sweet potato in a thin layer. Season with salt, and garlic powder. You'll want your heat medium, high enough to brown and cook the hash without burning it, but not so low that it doesn't crisp up. Let it sit until you see the bottom of it starting to brown and crisp. If you stick a spatula underneath it it should all move as one piece. Once it's nice and crispy, flip it over and let it sit until the other side is done as well.

2. Prepare your eggs as you prefer them. I like them over easy on top of the hash.

3. Mix the honey and greek yogurt and eat on the side.

4. This is a 4 block meal.
calories 424
Total Fat 16 g
Total Carbohydrate 37g
Protein 32 g