Sweet Potato Hash Browns (Paleo + Whole30)

It’s day 15 of the January Whole30 which means there is a good chance your over having eggs for breakfast.  To change things up, both on and off a Whole30, I love whipping up these Sweet Potato Hash Browns and eating the alongside some guacamole and beef hash.

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Ingredients:

  • 3 large sweet potatoes
  • 1 large white onion, shredded
  • 1 ½ tsp salt
  • ½ cup almond flour
  • 2 eggs. whisked
  • Avocado oil

Directions:

  • Preheat oven to 400 degrees.
  • Poke holes with a fork into 1 sweet potato.  Wrap in foil and roast in the oven until soft.  About 1 hour or until cooked and softened. Once roasted mash and set aside in a large bowl.
  • Peel and shred remaining 2 sweet potatoes.
  • Add shredded sweet potatoes, shredded onion to the mashed sweet potatoes in the large bowl.
  • Add in salt, almond flour and whisked eggs.
  • Mixed to combine all ingredients.
  • Heat a large frying pan over medium heat.
  • Add enough avocado oil to create about ½ inch deep.
  • Form hash brown using a ¼ cup measuring cup and flatten slightly.
  • Fry in a single layer.  Be sure not to overcrowd the pan.
  • Fry on each side for about 3-4 minutes or until golden brown.
  • Continue to cook hash browns in batches.

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