Sweet Potato Hash – slightly crispy and caramelized; great for breakfast or as a side-dish.
Julia from Coco’s Well got the idea to make Sweet Potato Hash Browns. I thought it was a good idea and decided to try out this simple recipe. I really liked the way sweet potato becomes slightly crispy and caramelized without adding any sugar.
It can be served at breakfast or as a side dish accompanying other food. It is a great way to incorporate this super healthy vegetable into your diet and I’m sure even picky eaters will love this.
You can go a step further and season it with curry, cayenne pepper or other seasonings of your choice. Non-vegetarians can serve Sweet Potato Hash Browns for breakfast with fried or scrambled eggs, bacon and toast.

- 1 sweet potato, unpeeled
- 1 Tbsp coconut oil
- sea salt to taste
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Cut sweet potato into small cubes. Cook in boiling water until slightly softened, about 5 minutes. Drain the potatoes and leave in colander for about a minute until excess moisture evaporates.
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Heat coconut oil in a pan, add potatoes and cook until soft and slightly caramelized and crispy. Season with salt, to taste.
Going to make this for my Vegan daughter at Easter. Will serve it along with your Quinoa Pizza Balls. Sounds very tasty.
I’m glad to hear that 🙂
I love sweet potatoes and these are a delicious way to enjoy them yet another way!!! I served them as a side to roasted chicken and green beans. Yum!
Yay! I’m so glad you liked them, Elsa!! 🙂