Sweet Potato Hashbrowns

Sweet potato hashbrowns topped with a fried egg is my go-to and favorite Whole30 breakfast.  And they are as easy as 1, 2, 3!
If you could only buy one new tool for your kitchen during your Whole30, I would recommend buying a Salad Shooter.  They are not too pricy and it slices and grates, giving the perfect shreds for hashbrowns.  
Here are the guidelines to making crispy delicious sweet potato hashbrowns.

Sweet Potato Hashbrowns

Printer Friendly Version

1. Peel  sweet potatoes, removing all outside skin.  
   
2. Grate or shred sweet potatoes.
   
3. Cook sweet potatoes in a heated skillet with coconut oil for about 20 minutes, turning halfway through, until crispy*.  Salt and pepper to taste.
   

*Giving your sweet potatoes plenty of room to cook will allow them to get crispy.  If your pan is too crowded, they will not crisp up. 

Depending on your skillet size and sweet potato amount, it will take about 20 minutes.  I’ll cover the sweet potatoes with a lid for the first 10 minutes and then leave them uncovered after flipping them halfway through.  If you're having a hard time getting them crispy, try adding more oil to your batch or less potatoes.  We usually shred enough for the week and store in a glass jar in the fridge until we're ready for more. 

Enjoy!