During autumn and winter, I'm always trying to dream up new uses for sweet potatoes. They are a great source of nutrition and have a complex flavor. These sweet potato hash browns pair great with fried eggs and turkey sausage for a hearty and healthy weekend breakfast.
Sweet Potato Hashbrowns
Serves 4
2 sweet potatoes, cut into large pieces
1 onion, cut into large pieces
1 tablespoon olive oil
1 tablespoon cumin
Pinch of chili pepper
Salt and pepper
1. Using a food processor with the cheese shredding option added, shred sweet potatoes and onion together.
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| Hash browns as easy to prepare with a food processor. |
2. Mix vegetables with spices.
3. Heat olive oil on high heat. Once olive oil is hot, add potato mixture.
4. Cook on high until browned. Toss frequently to prevent burning.
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| As the potatoes cook, prepare the rest of your breakfast. |
Tip: If you find you've shredded too many potatoes, you can freeze the uncooked potatoes and onions for a later meal.
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