SWEET POTATO HASH BROWNS
I make these sweet potato hash browns every time we have weekend guests, and it’s always a hit. Sometimes it can be hard to get sweet potatoes as crispy as you want them to be, but for some reason, this recipe always delivers on flavor and texture. Ghee works to our advantage because of its high smoke point, so don’t be afraid to cook them on medium-high to high heat. They’re delicious with eggs or even just on their own with a side of bacon or sausage. Any leftovers are great reheated for lunch, too. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 25 minutes
2 tablespoons ghee
¼ cup chopped onions
1 garlic clove, chopped
2 or 3 sweet potatoes, diced
Salt
Freshly ground black pepper
¼ cup chopped green bell pepper
- In a large sauté pan over medium heat, melt the ghee. Cook the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the sweet potatoes to the pan, and give it a good stir to cover all the pieces with ghee. Season with salt and pepper.
- Raise the heat to medium-high, and cook for 15 to 20 minutes, or until the sweet potatoes begin to brown on all sides and get crispy. With about 5 minutes of cooking time left, add the bell pepper.
- Serve immediately.
VARIATION 1 SHREDDED SWEET POTATO HASH BROWNS: For a different texture, you can shred the sweet potatoes. Continue with the recipe as written, but the cook time may be a minute or two less since the shredded sweet potatoes will be thinner.
VARIATION 2 SWEET POTATO–SQUASH HASH BROWNS: Add 1 cup peeled and diced butternut squash to the recipe if it’s in season and you want to make this an even heartier dish.
PALEO PAIR: Serve as a side with Baked Eggs in Tomato Sauce (here) for a complete breakfast or brunch.
