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
- Heat oil/fat in pan.
- Add sweet potato.
- Stir it all up to coat and when the sweet potato starts to get soft add the onion, parsley, paprika, garlic powder and turmeric.
- Stir it all in and cook another 5 minutes or so.
- Taste to test potato done-ness.
- 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!