Sweet Potato Hash Browns

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 cup Green onions
  • 4 Sweet potatoes, medium

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on bravoforpaleo.com

Description

Ingredients

• 4 medium sweet potatoes
• 2 eggs, whisked
• 1/2 cup almond flour
• 2 teaspoons sea salt
• 1/4 cup green onions, chopped (plus some for garnish)
• 1/4 cup coconut oil

Directions

• 1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender. 2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork. 3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon. 4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato cakes in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown. 5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!