Wash and then cut off the skin of the sweet potato.
Use the large section of a cheese grater to get it all “hashy”.
I added some S&P to my taters.
Use any REAL butter you wish, but this is the best butter I have tried!
Heat up a cast iron skillet (or non stick pan) to medium high heat and melt 2 tbsp of butter and fry the hash browns.
*I used too much heat with my cast iron skillet so beware. Turn the heat to medium heat if using a cast iron skillet as they hold heat better than non-cast iron. (you live and you learn right? Still tasted delicious btw).
Set your cooked sweeter than sweet hash browns to the side and let them cool while we do the rest.
Melt about a tbsp of butter and fry an egg. About two minutes each side. Then remove egg.
Cook the strips of bacon in the skillet for about 2 minutes on each side then remove.
Grab some bread (I used whole wheat and lightly toasted it).
Spread some delicious creamy peanut butter onto the bread.