Friday, April 22, 2011

In Honor of Good Friday

 I made fried eggs, bacon and sweet potato hash browns for breakfast.  It was the first time I have ever made Sweet potato hash browns, and I wonder what took me so long to think of it?!  They were supper easy and super tasting!   It would also make a great post-WOD snack.

SWEET POTATO HASH BROWNS

2 Large Sweet potatoes, shredded ( should equal about
4-5 cups shredded) 
3 TBSP coconut oil (or a combination of coconut oil and macadamia nut oil)
Salt & Pepper to taste Or Cinnamon and Salt to taste

In a food processor, shred the sweet potatoes with the grating attachment.  Then in a med-large skillet melt or heat your oil on med-high heat till hot.  Add your potatoes, sprinkle with salt and pepper and stir to coat with the oil.  Reduce the heat to medium and cook a couple of minutes at a time before flipping them.  Do that until they are done to your liking.  We like ours caramelized and almost burnt in places.  It's all up to your liking as far as how long to cook them.  Enjoy!  It took under 10 minutes from start to finish to make these and we loved them, hope you do too.

 Shredded Sweet Potatoes cooking in the pan.

Sweet Potatoes, after they are done waiting to be dished up.
Plated sweet potatoes with my eggs for breakfast, tasty!
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