Southwestern Sweet Potato Hashbrowns
I posted the picture above this week, and I got a love of insta-love. So I thought I’d share the recipe for this yummy Southwestern Sweet Potato Hashbrowns. I’m pretty sure it’s compliant with the major whole foods diets that are popular these days, if you’re into that kind of thing, but it’s still quite tasty, if you’re not.
1 medium sweet potato, spiralized on the smaller setting (if you don’t have a spiralizer, use a julienne peeler)
1/4 cup (approximately/to taste) red bell pepper, chopped
1/4 cup (approximately/to taste) sweet onion, chopped
A pinch each of chili powder and cumin*
Salt and pepper, to taste
*I used approximately a scant 1/8 teaspoon of each spice.
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Add all ingredients in a greased skillet on medium-high to high. Stir frequently and as you get a good brown on the veggies going, turn the heat down to medium and allow them to soften. Plate about 1/3 of the mixture per serving, top with your favorite style of egg (the one shown is skillet poached, technique here), salsa, and cilantro. I cannot describe how delicious this is! I got 3 weekday breakfasts out of this batch. It’s really easy to heat up on subsequent days.