MMMM… fall is near and during fall I (heart) everything “fall-looking!”, like these amazing Paleo Sweet Potato Hash Browns.
I remember the days of Waffle House. Before I could drive, my dad would pick me up from a 2 hour ballet class, and dinner would be waffles and hash browns (with extra maple syrup, of course). I really missed those hash browns, and thought it was about time to make these Paleo Sweet Potato Hash Browns.
I had too much fun photographing this recipe. I may have had 300 pictures when I was finally done. After going to the Blog Elevated Conference in Galveston, Texas, I’ve been inspired to embrace food photography and really enjoy the process of photographing. Although my most popular post is my Paleo Blueberry Muffins, I’m actually a lot more proud of these photos.
Good news is that this recipe has been tested by many readers and rated “Foolproof”! One of my Instagram followers told me that she has made multiple sweet potato hash brown recipes, and this recipe is the only one that does not fall apart on her.
You can make these Paleo Sweet Potato Hash Browns with breakfast, or as an appetizer with something to dip in, like my Garlic Aioli. Or you can get really crazy and make this recipe into Paleo Eggs Benedict, like the picture below.
The great thing about this recipe is that it’s perfect for breakfast, lunch, or dinner. I prefer mine fresh and hot, but others say they are good leftover as well.
- 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
- 1. 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.
- 2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
- 3. 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.
- 4. 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.
- 5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!