Like many of us, I love hash browns but no longer want to eat deep fried foods; or white potatoes. I had been making sweet potato hash so I decided to start developing a recipe for a sweet potato hash brown that was Paleo and tasty. So after numerous changes, I have finally settled on a very good recipe. My wife and I (along with other family members who have tasted them) absolutely love this as a breakfast. We generally eat them with an over easy egg and some bacon. Obviously you can use any other tasty breakfast foods you’d like to incorporate. I like to fry these in bacon grease when we have it but usually fry them in coconut oil. Please enjoy and give us any feedback you’d like.
Makes 4 servings
|Prep Time: 10 minutes||Cook Time: 10 minutes||Total Time: 20 minutes|
- 1 medium peeled sweet potato
- 2 eggs
- 3 tablespoons of Tapioca flour
- 3 teaspoons of salt
- Shred the sweet potato into a large bowl
- In a separate small bowl, whisk the eggs
- Add the Tapioca flour to the shredded sweet potato and mix together
- Now pour the whisked eggs over the sweet potatoes and thoroughly coat the whole mixture
- Heat the coconut oil in a frying pan
- We usually split the mixture into 4 hash browns and cook them. We use the salt on each side while cooking.
- Fry on both both sides until crispy and serve.
Here are a few tips I have found. I don’t flip them for the first time until I know the bottom in crispy. Once I know they will hold together comfortably, I flip them and cook the other side until crispy. I have incorporated bacon and sausage before into the hash brown and they were amazing. I have also used numerous spices in the mixture to include garlic, rosemary, thyme, chives, etc. Play with the spices to find what you like best. I have also used them before in a sweet potato hash brown casserole.
Another great option is to make them into patties and freeze them before cooking. They can then be baked or fried from frozen for a quicker breakfast. I have baked these in cupcake tins as well. The taste just as great but they aren’t as crispy as we like.
Nutritional Facts Based On Frying in Coconut Oil
|Total Fat: 18.5g||Saturated Fat: 13.5g|
|Carb: 23.8g||Sodium: 2741mg|
|Fiber: 2g||Cholesterol: 170mg|
|Sugar: 2.7g||Protein: 7g|