Whenever I go to a diner, I HAVE to have breakfast. No matter what time of day it is, if I am at a diner, I am having breakfast. I don’t go much now-a-days because I do not indulge in foods that were once bad habits. Let’s just say when it is cheat meal day, you may find me cozy at a diner! One afternoon, I’m sitting home with a hankering for hash browns. Well, it wasn’t cheat meal day and I don’t buy white potatoes at home so didn’t know what to do. Until I opened the refrigerator and saw that I had potatoes- sweet potatoes!
I created Sweet Potato Hash Browns keeping in mind what flavors I enjoy in traditional hash browns. These can be eaten at brunch or at dinner as, perhaps, a side enjoyed completely guilt-free! They can easily replace tradition hash browns made with white potatoes. Plus, sweet potatoes have more fiber, vitamins A & C. They also have fewer carbs and calories!
Makes about 2 servings so double the ingredients for more people.
- 1 medium sweet potato, diced
- ½ tsp coconut oil
- 1 garlic clove, minced
- 3 scallions, diced- bother white & greens parts
- ¼ cup of water
- 1 tsp marjoram (or oregano)
- 1 tbsp fresh parsley, roughly chopped
- 1 small handful fresh spinach, chopped (about ¼ cup)
- 1 pinch of salt & pepper
- mozzarella cheese, for topping (optional)
- In a small pan add the oil, garlic and whites (only) of the scallion. Sauté over medium until the garlic and onion are golden.
- Next, add the potatoes and water. Lower the heat and cover for about 15 minutes-until fork tender.
- Uncover, then add marjoram, parsley, spinach, salt, pepper and half of the green part of the scallion.
- Now sauté for about 2 minutes, until the water is gone. If the potatoes are not soften enough, cover for 5 more minutes.
- Once soften, lightly mash (not like mash potatoes) and let it set for about 2 minutes, until browned then flip for another 2 minutes. Serve with cheese on top, if desired.