Sweet Potato Hash Browns (paleo, gluten free, dairy free)
Serves 4 (about 10 patties)
During the winter months, there’s nothing like the sweet potato. I love sweet potato soup, sweet potato fries, sweet potato pie, pretty much sweet potato everything. But I had never thought of sweet potato as a breakfast food until this morning when I was craving some salty and crispy hash browns. The enormous sweet potato in my kitchen was the answer! Paired with a fried egg, these hash browns were the perfect way to start my Sunday.
1 large sweet potato
2 eggs (use 3 if mixture is too dry)
1/2 cup almond flour
1/4 cup ground flax seeds
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp pepper
Coconut oil for frying
Peel and grate the sweet potato. Place in a bowl with the remaining ingredients. Add a third egg if the mixture isn’t wet enough to form patties. Heat the coconut oil in a pan on medium heat. Add the patties, pressing them down in the pan with a spatula. Cook for about 5 minutes on each side. Serve hot with a fried or poached egg, avocado, or just some ketchup!
*Heat up leftovers for lunch and enjoy with your favorite spread.