Sweet Potato ‘Cakes’

SweetPotatocake

It’s a glorious thing when a epic fail in the kitchen turns in to a delicious breakfast. 

I set out to make the most tasty fall sweet potato cakes to serve for breakfast.  That didn’t turn out as planned, but sometimes failure is a great success.  I’ve made some changes, to make this a savory sweet potato hash browns.

Sweet Potato 'Cakes'
 
Prep time
Cook time
Total time
 
Paleo, primal, sweet potato hash browns.
Serves: 4-6
Ingredients
  • 2 sweet potatoes, peeled and shredded
  • ¼ c onion, chopped
  • 4 cloves of garlic, minced
  • 1½ tbsp coconut oil
  • 1 tsp pumpkin spice blend
  • salt & pepper to taste
Instructions
  1. Place shredded sweet potatoes in a strainer and wash with water, until the water runs clear.
  2. To remove excess water, squeeze shredded sweet potato with hands.
  3. In a large cast iron skillet over medium heat, brown onions and garlic with coconut oil.
  4. Add sweet potatoes and pumpkin spice blend, continue to cook until tender.
  5. To add a little crisp, continue to cook until browned.
  6. Serve with eggs or your favorite breakfast meat.

 

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