Who doesn’t like crispy hash browns resting beside their eggs for breakfast, but is there a healthier choice than classic shredded russets fried in canola oil? Yes, the answer is sweet potato hash browns cooked in coconut oil. Not really potatoes at all, sweet potatoes are rising in popularity and for good reason—savvy consumers are looking for more nutrient dense foods for their table.
Great tasting and good for you, we used both orange and yellow sweet potatoes to create these terrific hash browns. Their subtle sweetness is the perfect backdrop for the savory spices as they toast in skillet. Add a sunny-side-up egg, orange slices, and a fresh cup of French press coffee—breakfast is served!
Sweet Potato Hash Browns
- 1/4 cup coconut oil
- 2 large sweet potatoes (a mix of white and orange)
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- sea salt
- Wash sweet potatoes and grate into hash browns, leaving the skin on. Mix the spices and set aside. Melt coconut oil in a skillet over medium heat and spread potatoes in the skillet once the oil is hot. Stir and flip occasionally to keep from over browning, 7-8 minutes.
- Once the sweet potatoes begin to brown and crisp, sprinkle seasoning over them and continue to cook until crispy, 3-4 minutes.
- Transfer from the skillet to a paper towel covered platter. Season with sea salt and serve immediately.
Shared on the following Blog Hops:
The Nourishing Gourmet’s Pennywise Platter Thursday