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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Breakfast Acorn Squash

First you need to roast your Acorn squash, by cutting them in half and scooping out the contents.  

Then placing in a pan flesh side down. 

Add just a little water, about 1/4 inch and bake at 400 degrees for about 20-30 minutes (depending on the size of your squash).  Remove from the oven and pour off the water, and increase oven temp to 425 (mine didn't caramelize well so I ended up turning it up to 450 to get them caramelized).  Drizzle or brush with oil and place back in your baking pan flesh side down.  Bake for 20 minutes, until the flesh side is nicely brown and carmelized. 

Scoop out the contents of one half and place in a bowl.

1/2 roasted Acorn squash, pureed or mashed well

1 TBSP almond butter or nut butter of your choice

1/2 tsp cinnamon 

 maybe a little nutmeg too, haven't tried it yet but it sounds good

To your bowl add the almond butter and cinnamon, mixing well.  Makes a great breakfast served with sausage and/or eggs or post WOD nutrition, with some meat. I haven't tried this yet, but I'm thinking I might try it with some full fat coconut milk, it just sounds yummy.

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