Crispy on the outside, moist on the inside. Sweet potato hash browns are perfect with fried eggs.
Sunday mornings, I like to clean out the fridge of whatever is leftover from the week. Almost anything can work in an omelet, or be mixed in with sweet potatoes to create a hash. I always try to make extra sweet potato fries, so I can serve these next to fried eggs on Sunday morning. I didn’t put portion size on this recipe, because its all about what you have on hand. Just keep the ingredients proportional. Just sweet potatoes and onions work very nicely, if that’s all you have. Of course, omit the onions if you are on a low FODMAPs diet.
The key to getting them to brown nicely, is to cook over low heat for a long time, until everything begins to caramelize.
leftover (cooked) sweet potatoes, chopped
other diced leftovers (e.g. sauteed peppers, roasted root veggies, sausage, etc.), optional
Before you start brewing coffee or making eggs, maybe even while hubby is still sleeping, put all ingredients in a skillet and heat over medium, to medium-low. Depending on how much time you have, you can cook them after bacon in the bacon grease. Cook very slowly, turning potatoes once or twice. The whole process may take about 20 – 30 minutes. When the potatoes start to brown and crisp, they’re ready!