Simple Sides: Sweet Potato Hash Browns

Sunday, July 29, 2012


A hefty portion of hash browns alongside eggs and sausage is a common sight on breakfast plates across America every morning. The problem with traditional hash browns is that they're often cooked in butter or fried in oil, not to mention the extra starch found in white potatoes. Here's a recipe for a tasty way to make healthier hash browns with sweet potatoes cooked in coconut oil, seasoned with a Southwestern flair. To complete this lightened up breakfast, serve sweet potato hash browns with scrambled eggs also cooked in coconut oil, and turkey or chicken sausage sauteed with onions and peppers. Also, if you like this one be sure to check out one of my first recipes, White Sweet Potato & Turkey Sausage Hash, which has another take on this traditional breakfast meal.

Sweet Potato Hash Browns

Ingredients:
2 tbsp coconut oil
2 small sweet potatoes or 1 large
1 lime
1 serrano pepper
2 tsp minced garlic
2 tsp minced ginger
1/2 tsp cumin
1/2 tsp cinnamon
Pinch of sea salt
Chopped cilantro leaves

Servings: 2 - 4
Prep Time: 10 min
Cook Time: 15 min
Equipment Needed: Large nonstick skillet, box grater or food processor w/ shredder

Shred sweet potato, enough to yield about 2 cups.


Season sweet potato with cumin, cinnamon, a pinch of sea salt and juice of half the lime. Use your hands to toss until spices are distributed.


Heat skillet over medium high heat and add coconut oil. Once hot, cook ginger, garlic and thinly sliced Serrano peppers until fragrant, 1 - 2 minutes. 


Add sweet potatoes and gently press into skillet with spatula. Allow to cook until set, 2 - 3 minutes.


Gently stir to redistribute potatoes. Press potatoes back into pan and cook another couple of minutes until set again. Add cilantro and a splash of lime juice.



Break hash browns into individual portions and cook again until bottom and edges are crispy. Flip and cook other side until crispy. Serve hot.


While my hash browns were cooking, I sauteed some sliced chicken breast sausage with chopped onions and bell peppers. In the very last couple minutes of cooking, I prepared scrambled eggs so that they didn't overcook while waiting for the rest of the plate!


Enjoy this delicious, healthy twist on a classic American breakfast!


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3 comments

  1. Looks delish. Ima try the hashbrowns, but why are you cooking everything on coconut oil? Is there some benefit for it vs say...idk, canola oil?

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    1. For one it has a higher smoke point so it's easier to cook with. As far as health benefits, coconut oil has the "good" fats as opposed to some of the compounds in canola & other vegetable oils that are not natural & not good for us. It's been found to improve cardiovascular health and metabolism, promote weight loss, boost immune system among other things. Also it's great for your halr & skin so I keep a jar in the kitchen & bathroom! :)

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  2. Yummy I'm go glad i found this site, my friend just told me about it! These hashbrowns look delicious i recently started cooking with coconut oil and i loveee it!

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