Sweet Potato Hash Browns for Autumn!

Breakfast. Hands down, the best meal of the day. Whenever I start my day with a yummy, balanced breakfast, I find myself less hangry throughout the day. 

With this beautiful fall weather, I've been craving sweet flavors of pumpkins, apples, cinnamon and sweet potatoes. Then it hit me: sweet potato hash browns. Yes, please! 

I decided to whip up a stupidly easy recipe for hash browns that will taste great with eggs or pancakes. I made enough to make 2 servings. You can double this for your entire family.

You will need:

1/2 a yellow onion

1 large sweet potato

2 tbsp coconut oil

Salt & pepper to taste

1. Clean your vegetables and boil a medium sized pot of water. Add a little salt to the water.

2. While the water heats up, cube the sweet potato and slice your onions. (I'm terrible at cutting onions because it makes my eyes water every time, no matter what)

3. Gently toss the potato into the boiling water and let cook for about 4 minutes. The potatoes should be soft enough to pierce with a fork, but still have a little toughness.

4. Drain the potatoes and let cool a little before you pat them dry really well.

5. Add 1 tbsp of coconut oil to a medium pan and let heat. Sautée the onions until translucent and slightly golden brown (about 10 minutes).

6. Add the other tbsp of coconut oil and add the potatoes. Cook another 8 minutes or so. Add sea salt & pepper to season. 

7. Serve your potatoes alongside protein pancakes, turkey bacon, or with eggs! I did an olive oil fried egg. I would normally go for my favorite, poached eggs, but I was short on time. 

Enjoy!!