Sweet Potato Hashbrowns
This recipe for sweet potato hashbrowns can be made ahead of time with meal prep for an easy breakfast side all week. Serve with peppers, onions, and fried or poached eggs.
Servings: 4 servings
- 4 small sweet potato peeled and diced small
- 2 tablespoons coconut oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon oregano
- 1/2 teaspoon pepper
Heat a medium-large cast iron skillet over medium heat. Add coconut oil and melt.
Once the skillet is hot, add the diced sweet potatoes. Let the potatoes sit and stir after about three minutes. Reeat this a second time.
Cook for a total of 10-12 minutes, stirring constantly so it doesn't burn to the bottom. If you find it's starting to stick add a little more coconut oil. Taste and adjust seasonings to taste. Cook until tender.
Serve on the side of your favorite breakfast, I prefer a fried or poached egg added on top.
**Makes 3 cups.
If the potatoes are large dice, it will take a little longer to cook.
If you find that the potatoes are starting to stick, add more coconut oil.
How to Crisp Hashbrowns
This recipe doesn't take long to cook, about 10-12 minutes. However, if you'd like a crispier hashbrown on the outside, try this.
Bring a pot of water to a boil, add the hashbrowns and boil for 2-3 minutes. Drain and transfer to a hot and oiled cast iron pan, add the seasonings and continue.
This will have the insides nice and soft, but the outsides crispy in about the same time frame.
Serving: 1serving | Calories: 180kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 654mg | Potassium: 467mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18689IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg