2-Ingredient Sweet Potato Hash Browns
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 large sweet potatoes skin on ((organic if possible))
- 1-2 tbsp avocado oil ((or other neutral oil // i omit and use a non-stick pan))
- 1 pinch each salt and pepper ((optional))
- green onion or parsley
- hot sauce or ketchup
- tofu scramble
- Carbohydrate 12.7557146562905 g
- Cholesterol 0 mg
- Fat 0.0316990920881971 g
- Fiber 1.90194552529183 g
- Protein 0.99535149156939 g
- Saturated Fat 0.011411673151751 g
- Serving Size 1 1 Serving (63g)
- Sodium 34.8690012970169 mg
- Sugar 10.8537691309987 g
- Trans Fat 0.010777691309987 g
- Calories 55 calories
[ { "@type": "HowToStep", "text": "Spiralize your sweet potatoes into thin noodles using a spiralizer, or grate using a box grater or the grater attachment on your food processor." }, { "@type": "HowToStep", "text": "Heat a large skillet (we prefer cast iron) over medium heat. Once hot, add a little oil and only as many sweet potatoes as will fit comfortably in the pan. If they crowd the pan, they won’t brown as well." }, { "@type": "HowToStep", "text": "Season with a little salt and pepper (optional) and cook for about 5-8 minutes COVERED or until browned on the exterior and tender on the interior. Covering helps the sweet potatoes steam on the interior while still crisping up on the outside." }, { "@type": "HowToStep", "text": "Flip / toss at the halfway point to ensure even cooking. Continue to do this in batches until your sweet potatoes have all been cooked." }, { "@type": "HowToStep", "text": "Enjoy as is, or serve with fresh herbs, hot sauce or ketchup, or your favorite scramble. Best when fresh, but you can store leftovers in the refrigerator up to 3 days. Reheat in a hot skillet for best results." } ]
