Paleo Sweet Potato Hash Browns

Happy Hump Day!

I love crunchy potatoes.  I love them, yup yup yup.  This is a pretty cool recipe for Paleo Sweet Potato Hash Browns.  I got to play with my new Cuisinart and it has a shred attachment.  *squee!* I felt like Jasmine singing “A Whole New World.”  For Mr. Bodenhamer- I can’t wait to do part 2 of this recipe to include your awesomeness!

So for those of you that don’t have a Cuisinart, I recommend using a potato slicer and then chopping the strips up even finer.  Also, I know there is a bunch of controversy in Paleo land about sweet potatoes.  I eat them in moderation, they’re not a staple, about once a week I’d say.  Sweet potatoes are more nutrient dense than white potatoes, although I’ve been known to take down a white potato or 2 as well.  I think if a caveman came across some sort of potato, probably pretty rarely as it may be, he’d be pretty stoked.  Hence, so am I

You’ll Need:

2 large sweet potatoes (or yams)

4 Tbsp coconut oil

4 sprigs green onion

1 tsp cayenne

Salt and Pepper

Do It:

• Shred the sweet potatoes or yams
• Melt 3 Tbsp coconut oil in a large sauté pan on medium heat.
• Lay the sweet potatoes out in the pan and make sure they’re level- you can pat them down even.
• Let them cook for about 15 minutes, separating into 4 “pizza slices” as you go- this helps when you need to flip!  I like REALLY crunchy potatoes so if you don’t like them with a little “crisp” on ‘em just keep your eye on the pan and your knobs.
• When the bottom is nice and crispy, flip over each of the 4 slices.
• Let them cook for the same amount of time, adding a tbsp of coconut oil after you flip.
• Add your cayenne if you like it spicy and your salt and pepper
• Chop up the green onions and serve over the top.

*Dinner idea*- Serve with 2 fried eggs and a piece of sausage with mustard

Live to Thrive,

Lauren