With the New Year excitement lingering in the air, I decided I am joining the bandwagon and trying to eat more Whole-30 friendly meals and offering more veggies at every meal for my kids.
The only thing holding me back is, well, carbs. Darn you bread. Luckily, tomorrow is a new day!
And thankfully, this healthy little number is New Years diet + Whole-30 + Kid-approved, so I still have that going for me!
Sweet potatoes are my go-to when I am attempting to cut out the junk. They can be sweetened up with butter + agave for a sweet tooth craving (try this NOW) or baked into fries, so many options! All these options got me thinking of hash browns and so I got to cookin’.
These turned out SO good with only a few simple ingredients and everyone enjoyed them! I would not make these on a busy weekday morning as it takes a while (like pancakes) to wait and flip them all but on a lazy Saturday, yes!
Next time I make these, I am planning on doubling the recipe for week time meal prep. They would be a great addition to toddler lunches.
Ingredients: (serves 4)
- 1 Large organic sweet potato (or two small)
- 1 Egg
- Organic extra virgin coconut oil
- Salt and pepper to taste
- Crispy bacon bits + scallion toppings (optional)
- Peel and then shred sweet potato.
- Beat egg.
- In large bowl, mix sweet potato, egg, and salt and pepper. Massage mixture well with hands.
- Head pan on stovetop to medium high heat, add 1 tbsp coconut oil.
- While pan is heating, form 1 inch ball of mixture with your hands. Place and flatten into the oil with spatula. Don’t move until that side is crispy then flip.
- Continue this process, cooking three or four at a time until finished.