This colorful paleo sweet potato hash recipe has just four ingredients, andpacks a nutritional punch that makes it a fantastic side dish for breakfast, lunch, or dinner.
Although we don’t eat strictly paleo, I am trying to move us away from eating so many carbs. We used to really limit our carbs and do a great job with only complex whole grains, but the last year has been tough in figuring out being a family of four, and all my photography assignments that then become a part of our menu.
But I do want to try and get us eating more vegetables and less carbs, so I’m always on the lookout for easy paleo recipes.
I love hash recipes, but have always tried them with regular white potatoes. I grew up eating my dad’s corned beef hash, and I’ve made my own potato hash breakfasts for years. I’m not sure why it never before occurred to me to use sweet potatoes instead, but this paleo sweet potato hash will be my go to recipe from now on.
THE SECRET TO CRISPY PALEO SWEET POTATO HASH
One of the hardest parts of making your own hashbrowns is getting the potatoes crispy. It’s even more difficult with sweet potatoes before they have such a high water content.
With this paleo sweet potato hash, the secret to getting your sweet potatoes crispy is to use a potato ricer.After you grate your sweet potatoes, press them in a potato ricer to squeeze all the liquid out. Once the liquid is pressed out, the grated sweet potato will be able to fry up nice and crisp in your pan.
Just to clarify, you are not pressing the sweet potato through the holes in the ricer, just pressing the liquid out.
We’ll be serving these up alongside some eggs and rashers for a St. Patrick’s Day breakfast, but you could also eat them on their own for a vegan, nutrition packed, start to your day.
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- 2 pound medium sweet potatoes, peeled (about 1 )
- 1 tablespoon coconut oil, or olive
- 1 small white onion, finely chopped
- 3 cups raw baby spinach
- salt and pepper to taste, optional
- Coarsely grate the sweet potatoes. I find this easiest with a food processor grating disk, but you can also do it with a hand/box grater.
- Heat the oil in a large non-stick skillet over medium-high heat.
- Add the onion and cook, stirring, until beginning to brown, about 2 or 3 minutes.
- Add the sweet potatoes and cook, tossing occasionally, until desired doneness is reached. I find about 12 minutes gives me really crispy potatoes.
- Add the spinach and cook, tossing, until just wilted, about 1 or 2 minutes more.
- Add salt and pepper if desired.
Serving Size:3 cups
Amount Per Serving: Calories: 153Saturated Fat: 4.35gCholesterol: 0mgSodium: 81.67mgCarbohydrates: 25.8gFiber: 4.25gSugar: 5.86gProtein: 2.7g