Breakfast Sweet Potato Hash Browns - (Gluten-Free, Paleo, Whole 30, Kid Friendly)
With the New Year excitement lingering in the air, I decided I am joining the bandwagon and trying to eat more Whole-30 friendly meals and offering more veggies at every meal for my kids.
The only thing holding me back is, well, carbs. Darn you bread. Luckily, tomorrow is a new day!
And thankfully, this healthy little number is New Years diet + Whole-30 + Kid-approved, so I still have that going for me!
Sweet potatoes are my go-to when I am attempting to cut out the junk. They can be sweetened up with butter + agave for a sweet tooth craving (try this NOW) or baked into fries, so many options! All these options got me thinking of hash browns and so I got to cookin’.
These turned out SO good with only a few simple ingredients and everyone enjoyed them! I would not make these on a busy weekday morning as it takes a while (like pancakes) to wait and flip them all but on a lazy Saturday, yes!
Next time I make these, I am planning on doubling the recipe for week time meal prep. They would be a great addition to toddler lunches.
Ingredients: (serves 4)
1 Large organic sweet potato (or two small)
1 Egg
Organic extra virgin coconut oil
Salt and pepper to taste
Crispy bacon bits + scallion toppings (optional)
Method:
Peel and then shred sweet potato.
Beat egg.
In large bowl, mix sweet potato, egg, and salt and pepper. Massage mixture well with hands.
Head pan on stovetop to medium high heat, add 1 tbsp coconut oil.
While pan is heating, form 1 inch ball of mixture with your hands. Place and flatten into the oil with spatula. Don’t move until that side is crispy then flip.
Continue this process, cooking three or four at a time until finished.
