Peel then grate the sweet potato into a mixing bowl. Spray with olive oil and dust with the arrowroot. Use your hands to toss the sweet potato in the arrowroot – it should be somewhat sticky.
Set a nonstick skillet on medium-high heat. Once hot, lightly spray with olive oil then add the sweet potato.
Note: the flatter and more spread out the sweet potato is in the pan, the crispier it gets.
Cook the sweet potato for 5 – 6 minutes, flipping throughout to prevent burning.
Once the edges are seared and the sweet potato has slightly changed color, add the feta crumble and crack 2 eggs on top.
Cook until the egg white is cooked through, about 3 minutes, then remove from the skillet.
Garnish and enjoy immediately while still warm. BANGIN!!