Thursday, November 7, 2013

Sweet Potato Hashbrowns {Paleo}

Easy Sweet Potato Hashbrowns

I love sweet potatoes. LOVE. I probably make them into hash browns once a week, sometimes two. I just love the sweet and salty combo when it comes to food.
These are even easier to make if you have a food processor and you just peel several potatoes and shred them up then toss in a container in the refrigerator then cook as often as desired throughout the week. It's just nice to not have to shred a tater early in the morning and toss them right in.
As I was trying to remember how I make these to share the recipe, I realized that I don't really make them the same every time.

Easy Sweet Potato Hashbrowns
  • 2 medium sweet potatoes, shredded
  • 1 sliced green onion (or leek or chives)
  • 2 tsp parsely
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 3 TBL red palm oil OR bacon fat
  • Himalayan salt
  1. Heat oil/fat in pan. 
  2. Add sweet potato. 
  3. Stir it all up to coat and when the sweet potato starts to get soft add the onion, parsley, paprika, garlic powder and turmeric. 
  4. Stir it all in and cook another 5 minutes or so. 
  5. Taste to test potato done-ness. 
  6. I sprinkle with the Himalayan salt when I'm about to eat it.

I use green onion or chives or leek depending on what I have. I like to add chopped bacon to it sometimes too (chop bacon, cook up right nice, remove to paper towel then continue on with recipe using that bacon fat!). Sometimes I use fresh parsley. Sometimes I use fresh garlic (like a nice big clove which I would cook in the oil for about 20 seconds before adding the sweet potato).

So there you have it! Sweet potato hash made your way!

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