Sweet Potato Hash Browns

It’s been crazy cold this week, and while I obviously wouldn’t want it to last forever, there’s been something cozy about the past few days as I’ve been holed up inside with the kids. Each morning I hop into my slippers, turn on the fireplace, haven’t been in any rush to get us out of our pajamas, and make everyone breakfast that warms our insides.We’re still going strong with our Whole30 challenge. Overall, I’m a big fan of how it makes me feel. If it weren’t for cheese, greek yogurt, wine, chocolate, and oatmeal, I’d probably be able to do it forever. 😉 But I know myself and I simply would never choose to give those things up long term. They’re too good! However, I’m loving the challenge of thinking out of the box, especially for breakfast. We’re allowed eggs, but no grains, so I’ve had to get creative (creative for me at least, who usually just pours cereal out of a box).These sweet potato hash browns only take about five minutes to make, and gosh are they good. They give me the sweet that I’m use to during breakfast time, and I can add in whatever I have in the fridge that sounds good with them. My favorite combination is pictured, which is just sweet potato hash browns, spinach, and an egg (or two) all cooked in coconut oil.

Sweet Potato Hash Browns

Ingredients:

-3 large sweet potatoes, peeled and grated

-sprinkle of cinnamon

-large handful of fresh spinach

-eggs

-1 Tablespoon coconut oil (or your oil of choice)

-sea salt and pepper to taste

Directions: Peel sweet potatoes and use a handheld kitchen grater to make them into hash browns. In a large skillet on the stove, melt a tablespoon of coconut oil on medium-low. Add potatoes, sprinkle with cinnamon, and fry until tender. Turn burner to low and add the spinach, meanwhile keeping the potatoes on one side of the skillet while you fry your eggs. Season with salt and pepper. Makes enough hash browns for 4 servings.

Enjoy and stay warm!

Love,

Amber

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