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.

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.