Purple Sweet Potato Hash Browns

Sweet Potato Hash Browns | Domesticated Academic

I love lazy breakfast on Saturday’s. I drink a lot of coffee and work through the week of DVR that usually never leaves me sad. I don’t always get a lazy Saturday, but when I do, I really do enjoy them. I usually also try to make a nice breakfast on Saturday’s because it’s the ONE day of the week that I don’t HAVE to be anywhere at a certain time. M-F = work. Sunday =yoga so Saturday is MY morning day.

You’ll love this recipe because it’s super simple, takes no time to get ready, and using sweet potatoes gives you some health benefits that traditional hash browns don’t offer. Sweet potatoes are FULL of healthy good things, making them an excellent breakfast choice to start your day right. Vitamins A and C, along with calcium, folate, and beta-carotene are just a few of the ‘good things’ that are in sweet potatoes. I’m a big fan in case you couldn’t have already guessed!!! These are minimally processed, keeping the maximum ‘good stuff’ in them. I also don’t feel so guilty about eating these and a little goes a long way.

You’ll need:

20 min. to prep + cook time

  • 4 cups shredded sweet potatoes (about 2 medium potatoes)
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 2 tablespoons oil
  • salt/pepper
  1. Peel and remove skin from potatoes.
  2. Shred sweet potatoes using a box grater or other chopping mechanism (I have a box grater handy).
  3. Wash some of the starch from the potatoes soaking them and rinsing them three times.
  4. Dry as much as possible on paper towels.
  5. Pre-heat a skillet on medium.
  6. Add oil, garlic, and onion to pan.
  7. Cook until translucent, about two minutes.
  8. Add potatoes, salt, and pepper, and cook on medium for about 15 minutes, stirring often or until the hash browns are soft.
  9. Serve hot with eggs or other delicious things.

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