Saturday, December 4, 2010

Sweet Potato Hashbrowns

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.
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.

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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