PALEO SWEET POTATO HASH BROWNS #EASYRECIPES #POTATO
I recollect the times of Waffle House. Before I could drive, my father would lift me up from a 2 hour artful dance class, and supper would be waffles and hash tans (with additional maple syrup, obviously). I truly missed those hash tans, and contemplated time to make these Paleo Sweet Potato Hash Browns.
I had a great time capturing this formula. I may have had 300 pictures when I was at last done. Subsequent to heading off to the Blog Elevated Conference in Galveston, Texas, I've been motivated to grasp nourishment photography and truly appreciate the way toward capturing. Despite the fact that my most famous post is my Paleo Blueberry Muffins, I'm very parcel increasingly glad for these photographs.
Uplifting news is that this formula has been tried by numerous perusers and evaluated "Idiot proof"! One of my Instagram devotees revealed to me that she has made different sweet potato hash dark colored plans, and this formula is the one in particular that does not self-destruct on her.
You can make these Paleo Sweet Potato Hash Browns with breakfast, or as a hors d'oeuvre with something to dunk in, similar to my Garlic Aioli. Or on the other hand you can get extremely insane and make this formula into Paleo Eggs Benedict, similar to the image beneath.
Ingredients:
- 4 medium sweet potatoes
- 2 eggs, whisked
- 1/2 cup almond flour
- 2 teaspoons sea salt
- 1/4 cup green onions, chopped (plus some for garnish)
- 1/4 cup coconut oil
Instructions:
- Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.
- Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
- Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
- In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
- Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!
For more detail :http://bit.ly/33FLaVx
