Paleo Sweet Potato Hash Browns
Happy Hump Day!
I love crunchy potatoes.
I love them, yup yup yup. This is a pretty cool recipe for Paleo Sweet Potato Hash Browns. I got to play with my new Cuisinart and it has a shred attachment. *squee!* I felt like Jasmine singing "A Whole New World." For Mr. Bodenhamer - I can't wait to do part 2 of this recipe to include your awesomeness!
So for those of you that don't have a Cuisinart, I recommend using a potato slicer and then chopping the strips up even finer. Also, I know there is a bunch of controversy in Paleo land about sweet potatoes. I eat them in moderation, they're not a staple, about once a week I'd say. Sweet potatoes are more nutrient dense than white potatoes, although I've been known to take down a white potato or 2 as well. I think if a caveman came across some sort of potato, probably pretty rarely as it may be, he'd be pretty stoked. Hence, so am I :)
Crunchy, sweet, salty......perfect!
Ingredients
- sweet potatoes (or yams) - 2 large
- coconut oil - 4 tbsp
- green onion - 4 sprigs
- cayenne - 1 tsp
- Salt and Pepper
Instructions
- Shred the sweet potatoes or yams
- Melt 3 Tbsp coconut oil in a large sauté pan on medium heat
- Lay the sweet potatoes out in the pan and make sure they're level- you can pat them down even
- Let them cook for about 15 minutes, separating into 4 "pizza slices" as you go - this helps when you need to flip!
- When the bottom is nice and crispy, flip over each of the 4 slices
- Let them cook for the same amount of time, adding a tbsp of coconut oil after you flip
- Add your cayenne if you like it spicy and your salt and pepper
- Chop up the green onions and serve over the top
Notes
I like REALLY crunchy potatoes so if you don't like them with a little "crisp" on 'em just keep your eye on the pan and use your knobs.
Live to Thrive,
Lauren
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Good idea! Any time I make this I move them around and they never crisp!
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A faster way to prep them in the morning is to bake the sweet potatoes whole the night before, then once they are cool in the morning, you can shred them and then brown them in the pan for about 4-5 min per side and they will crisp up a lot better and it gets breakfast on the table a little quicker.
Great idea DJ, I’m all for prep! Quick question- how do the sweet potatoes shred if they’re already cooked? Do you just par bake them the night before? When I bake mine they are usually mushy like normal potatoes. Thanks!
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thank you so much for this recipe, most other websites for sweet potato hash tend to want you to use arrowroot starch, which is fine I guess since its in moderation, but for me, most starches tend to make me feel a little funny if too much is consumed, so thank you once again.
Awesome Tyler!! So glad you found this recipe Let me know hot they turn out!