• 4 Dr. Praeger’s Sweet Potato Hash Browns
  • 4 corn tortillas
  • 4 eggs
  • 1 avocado, peeled, seeded and chopped
  • 1/4 cup pomegranate arils
  • 2 green onions
  • 2 tablespoons honey
  • 1 teaspoon Sriracha hot sauce
  • 1 teaspoon orange juice


Servings: 4

  1. Preheat oven to 450F.
  2. Place sweet potato hash browns on a lined baking sheet. Bake for 5 minutes. Flip over cakes and add corn tortillas to a different oven rack or to another baking sheet. Continue to cook 4-6 minutes or until sweet potato cakes are heated through and the corn tortillas are crisp.
  3. While cakes and tortillas are in the oven, cook eggs to desired doneness.
  4. Mix honey, Sriracha, and orange juice together and set aside.5. When the sweet potato cakes and tortillas are done, remove from the oven.
  5. Layer each tortilla with a sweet potato cake, an egg, chopped avocado, pomegranate, and green onion. Drizzle with the honey-Sriracha mixture. Serve immediately.


Prep Time: 25 minutes Total Time: 35 minutes