Sweet Potato Hashbrowns

By Improvinista
Contributed by Ali Shaffer
7 faves
Nutrition per serving    (USDA % daily values)
CAL
57
FAT
0%
CHOL
0%
SOD
2%
Uploaded by: Ali Shaffer

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Ingredients for 2 servings

1 sweet potato

spoonful of unrefined coconut oil

salt + pepper to taste

Preparation

1.

To make the hash-browns, peel the sweet potato and then shred it (I used a food processor for efficient shredding). Put your shredded sweet potato on some paper towels and get as much moisture out as possible. Rumor has it that a rice presser is the way to go. The less moisture you have, the crunchier your hash-browns will be.

2.

Place a large skillet on medium high heat. Plop in some coconut oil and wait until the oil begins to bubble slightly. Add a thin layer of shredded sweet potato and spread evenly so no area is thicker than another, sprinkle with salt and pepper. Cook for a few minutes and turn it over and do it all again. Remove from pan and put in your next load of sweet potatoes.

3.

Make your guacamole. http://improvinista.com/guacamole-2/

4.

Fry up an egg and top with some pico de gallo!

View instructions at
Improvinista

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