A crisp, delicious hash brown may be my favorite breakfast snack. Most likely, if you're not making hash browns yourself, you're buying them from places that deep fry them. If you love them as much as I do, then this recipe is your life saver! Gluten-free, low-fat, and absolutely delicious.
Sweet Potato Hashbrowns photo credit: bravo for paleo
  Ingredients:
  • 4 cups shredded sweet potato
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • Egg wash (1 egg beaten with a tablespoon of water)
  • 2 tablespoons coconut oil or ghee
  Instructions:
  • Preheat oven to 375 degrees. In a large skillet over medium high heat, melt the coconut oil and add the onions. Season with salt and pepper. Add in the garlic and sweet potatoes. Saute for 10-15 minutes until sweet potatoes are tender and onions are translucent. Transfer the sweet potato mixture to a mixing baking pan making little squares, or one big rectangle, and brush with the egg wash. Bake for 5 minutes at 375 degree and then broil for 5 minutes or until potatoes have reached your desired crispiness.