1 sweet potato
spoonful of unrefined coconut oil
salt + pepper to taste
To make the hash-browns, peel the sweet potato and then shred it (I used a food processor for efficient shredding). Put your shredded sweet potato on some paper towels and get as much moisture out as possible. Rumor has it that a rice presser is the way to go. The less moisture you have, the crunchier your hash-browns will be.
Place a large skillet on medium high heat. Plop in some coconut oil and wait until the oil begins to bubble slightly. Add a thin layer of shredded sweet potato and spread evenly so no area is thicker than another, sprinkle with salt and pepper. Cook for a few minutes and turn it over and do it all again. Remove from pan and put in your next load of sweet potatoes.
Make your guacamole. http://improvinista.com/guacamole-2/
Fry up an egg and top with some pico de gallo!