Crispy hash browns made with healthy sweet potatoes and a hint of “cheesy” flavor.

These Paleo hash browns are made with sweet potatoes for a grab-n-go breakfast built for handheld munching. They are also freezer-friendly and great for weekday meal prep!

Sweet potatoes are the gold standard in the Paleo diet when it comes to squashing a carb craving. They are full of beta-carotene and rich in fiber, keeping you full and satisfied for longer. This recipe also boasts powerful turmeric and pepper, making this a meal packed with natural anti-inflammatory benefits.

To add a savory kick to this recipe, we added a bit of nutritional yeast to lend a dairy-free cheesy flavor. You can also substitute nutritional yeast with almond flour or arrowroot flour if you prefer.

Start by shredding the sweet potato into a large mixing bowl. Sprinkle with sea salt and let rest 20 minutes to help draw out the moisture from the potatoes. Using a clean kitchen towel, squeeze the sweet potatoes over the sink to wring out all the excess liquid. This will help keep the potatoes from becoming mushy when they bake.

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Next, add an egg, turmeric, pepper and nutritional yeast to the grated potatoes, then stir well to combine. Scoop large spoonfuls of the mixture onto a parchment paper-lined baking sheet, then use your hands to shape the hash browns. Bake for 20 minutes, then flip and bake an additional 10 minutes. Serve alongside your favorite Paleo breakfast staples, like runny eggs!

Jennafer Ashley

Sweet Potato Hash Browns

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Total time:40 mins

Cook Time:30 mins 30 minutes

Prep Time: 10 mins 10 minutes

Serves:5-6 hash browns

Sweet Potato Hash Browns

Recipe by: Jennafer Ashley

Crispy hash browns made with healthy sweet potatoes and a hint of “cheesy” flavor.

Tools

• Grater
• Mixing bowl
• Baking sheet
• Parchment paper
• Kitchen towel
• Spatula

Ingredients

• 2 medium sweet potatoes, peeled
• 1/2 t sea salt
• 1 large pasture raised egg
• 1 T nutritional yeast
• 1/2 t turmeric
• 1/2 t black pepper

Instructions

• Use a grater to shred sweet potatoes into a mixing bowl. Add salt and stir. Allow potatoes to rest 20 minutes to draw out moisture.
• Preheat oven to 400° and line a baking sheet with parchment paper. Squeeze potatoes in a clean kitchen towel over sink to remove moisture.
• Add the potatoes back to the mixing bowl and stir together with egg, turmeric, pepper, and nutritional yeast.
• Form sweet potato mixture into rectangular hash browns on baking sheet. Bake 20 minutes. Use a spatula to gently flip hash browns and bake an additional 5-10 minutes.

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