Julia from Coco’s Well got the idea to make Sweet Potato Hash Browns. I thought it was a good idea and decided to try out this simple recipe. I really liked the way sweet potato becomes slightly crispy and caramelized without adding any sugar.
It can be served at breakfast or as a side dish accompanying other food. It is a great way to incorporate this super healthy vegetable into your diet and I’m sure even picky eaters will love this.
You can go a step further and season it with curry, cayenne pepper or other seasonings of your choice. Non-vegetarians can serve Sweet Potato Hash Browns for breakfast with fried or scrambled eggs, bacon and toast.
- 1 sweet potato unpeeled
- 1 Tbsp coconut oil
- sea salt to taste
Cut sweet potato into small cubes. Cook in boiling water until slightly softened, about 5 minutes. Drain the potatoes and leave in colander for about a minute until excess moisture evaporates.
Heat coconut oil in a pan, add potatoes and cook until soft and slightly caramelized and crispy. Season with salt, to taste.