Wouldn’t it be great if all cafes provided a Paleo menu, so you could choose your life-sustaining breakfast wisely? It might take another Ice Age for that to happen, but the reassuring news is that slowly people are becoming more aware of how what we eat affects our digestion, even behavior, and cooks and homemakers alike are crafting amazing recipes to share. If sweet potato hash browns ever cross your way, know that someone out there in the world created this recipe specifically for the hash brown lover in you.
Grating the sweet potatoes can take some arm and muscle work if you are in manual mode, however if you own a food processor, then grating them is a breeze. Peeling and grating accounts for a majority of the prep time. Mixing them with the other ingredients, and frying them up is simple by comparison. And eating them, well, we think they go down quite nice with a hot drink and a side of ham or poached egg.
If you need a little more protein and energizing fat with your morning meal, then invite some breakfast pork sausages to the table, they will surely become your little friends. To quench your thirst, we suggest an unsweetened, anti-inflammatory ginger-turmeric orange juice to wash all the hashed goodness down. Your body will thank you for the many vitamins to start the day!
Sweet Potato Hash Browns Recipe
Protein: 2g / %
Carbs: 20g / %
Fat: 2g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 sweet potatoes, peeled and grated
- 2 egg whites
- 2 green onions, sliced
- 2 tbsp. tapioca starch
- 2 garlic cloves, minced
- 1/2 tbsp. paprika, (optional)
- Coconut oil
- Sea salt and freshly ground black pepper
- Combine the grated sweet potato, egg whites, green onions, paprika, and tapioca starch in a bowl. Season to taste.
- Form small patties with the sweet potato mixture.
- Heat some coconut oil in a skillet placed over a medium-high heat.
- Cook the hash browns 4 to 5 minutes per side.
- Let the hash browns patties cool down before serving.