Simple Sides: Sweet Potato Hash BrownsSunday, 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.
2 tbsp coconut oil
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!