These hash browns are an idea I've had in my head for awhile and just used my sick day to finally bring them to fruition. If you've been following me on here at all you probably already know of my love for sweet potatoes (see: crispy baked sweet potato chips with Sriracha dipping sauce! & sweet & spicy sweet potato wedges!) These new hash browns will be my go-to breakfast side dish. They were fantastic! The brown sugar helps them caramelize and get all crispy, they taste like little sweet potato candies! Bonus: sweet potatoes are loaded with vitamins and nutrients, good for a sicky like me!
UPDATE: So I created these on my sick day, and I've made them almost EVERY SINGLE DAY since. I'm obsessed. I crave them. I can. not. live. with. out. these. SERIOUSLY. Go buy a sweet potato and make them, now. Also, I now make them with coconut oil for added healthy fats & nutrients- feel free to use whatever oil you have on hand but they are fab with the coconut oil!
Ingredients: (I used 1 sweet potato, and ate the whole thing- double if it's for more than 1!)
1 sweet potato, rinsed and cut into wedges
2 Tbsp. olive oil, divided (or enough to coat all wedges & the skillet)
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper (skip if you don't do spicy)
1/2 Tbsp. brown sugar (Or sub 1 Tbsp. honey)
1/2 tsp. paprika
Step 1: Add about 1 Tbsp. (or enough to coat pan completely) olive oil to a skillet and heat on medium high heat. Cut sweet potato wedges and put in a medium sized mixing bowl. Toss in olive oil to coat.
Step 2: Add salt, cayenne, brown sugar, and paprika to wedges and stir to coat. Throw into hot skillet, cook stirring often for about 10 minutes or until hash browns are crispy and golden brown.
|Pretty, crispy hash browns!|