Breakfast makes me happy.
I used to say that breakfast was my favorite meal, but admittedly that was when my favorite breakfast food was pancakes and I’d make breakfast-for-dinner at least once a week (pancakes, scrambled eggs, and bacon. Done.). I can make a pretty mean stack of pancakes if I do say so myself, but once I started eating paleo…I stopped eating pancakes.
So breakfast may not exactly be my favorite meal anymore, but that doesn’t mean I love it any less. I make it a point to eat a full breakfast every morning so I don’t dive headfirst into the office snack drawer halfway through the morning. I’m fortunately enough to have a husband who loves to cook AND makes me breakfast while I’m getting ready for work in the morning…isn’t that awesome? (And sweet and thoughtful and INCREDIBLY convenient.)
As nice as that is though, I still enjoy making breakfast with him when I can – and sometimes if I’m really sneaky I can make breakfast FOR him!
That’s where these sweet potato hash browns come in. We’ve made them before but without apples or onions, and one morning as I was making breakfast for Kevin I just…decided to toss them in.
Best. Idea. Ever.
I’m a huge fan of onions, and I love the extra sweetness the shredded apple gives the potatoes. Mixed with a hint of cinnamon and chili powder you end up with a crazy sweet-spicy-somewhat-savory-side (hello, alliteration) that was absolutely made for your eggs and bacon!
Breakfast is served!
APPLE ONION SWEET POTATO HASH BROWNS
prep time: 10 minutes
cook time: 15-20 minutes
1 sweet potato
chili powder to taste
cinnamon to taste
salt to taste
coconut oil (approx 2 tbsp)
Grate your sweet potato and apple (a box grater works best) and dice your onion. In a bowl add your sweet potato, apple, cinnamon, chili pepper and salt and toss to combine. In a heavy skillet, heat coconut oil over medium high heat. Add onion and sautee until translucent, about 3 minutes. Add sweet potato/apple mixture and stir to coat everything with oil before evenly distributing your hash browns in the skillet. Cook for about 15-20 minutes, flipping occasionally so as not to burn your hash browns. Note: Be patient. I am terrible and wanting to constantly stir everything, and if you don’t let the hashbrowns set and cook they won’t get brown and crispy! Walk away for a few minutes if you have to, but resist the urge to stir every five seconds!