Caramelized Sweet Potato Apple Hash Browns

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Pink lady or granny smith apple, large
  • 1 Sweet potato, very large

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 tsp Coconut sugar** - optional, organic
  • 1/2 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 2 2/3 tbsp Ghee or coconut oil

Found on paleorunningmomma.com

Description

Ingredients

• 1 very large sweet potato*, or 2 medium ones, peeled and diced - about 2 cups diced
• 1 large pink lady or granny smith apple, diced (peeling optional)
• 2 tbsp + 2 tsp ghee or coconut oil - separated
• ½ tsp fine grain sea salt
• ¼-1/2 tsp ground cinnamon
• 1 tsp organic coconut sugar** - optional, omit for Whole30

Directions

• Heat a large, seasoned cast iron pan (or any heavy skillet that wont stick) over medium heat and add 2 tbsp of the ghee*
• Once the pan is heated, add the diced sweet potatoes and sprinkle evenly with the sea salt and stir/toss to coat the potatoes cooking fat and salt.
• Cover the pan, using any cover that is large enough, for about 2 minutes. Uncover and stir, lower the heat a bit if the potatoes are starting to brown too much. Recover and cook for another 2-4 minutes until the potatoes are soft.
• Uncover the pan and continue to cook, stirring, until the potatoes are light brown all over.
• Add the diced apples plus the 2 tsp ghee and stir to combine. If adding the coconut sugar*, do this now.
• Cook over medium heat, stirring occasionally, for another 5 minutes or until the apples and potatoes are brown. Adjust the heat of your stovetop as necessary to avoid burning.
• Once apples and potatoes are toasty, remove from heat and stir in the cinnamon. Let cool a bit and then serve warm. Enjoy!