Michelle’s Sweet Potato Hash

Sunday morning brunch is my favorite meal shared with family. After a long hard work week and possibly a late night Saturday, Sundays are often the day to sleep in and enjoy a late breakfast, early lunch, AKA: Brunch.

What’s on your brunch menu? My family usually sticks to the same thing each week, scrabbled eggs, english muffins, bacon and hashbrowns from a bag. Although I’ve tempted in the past to make something more “healthy” or different, we always end up resorting to the originals. However… my newest recipe “Sweet Potato Hash” may be a winner. Although my family finds the bag of hashbrowns much easier and quicker to cook, I have found grating the potato makes it just as quick and easy (and packed with more nutrients too). Mmm I’m already looking forward to tomorrow morning.

HashSweet Potato Hash

Ingredients:

2 large sweet potatos

1/2 spanish onion chopped to your liking

1 1/2tbsp italian mix spices (or your favorite herb mix)

2 pinches red pepper flakes (optional if you don’t like it hot)

pepper and salt to taste

2tbsp grapeseed oil or butter

Instructions:

Heat up frying pan on medium with grapeseed oil. Wash the potatoes and grate with skins on. Add all ingredients to the pan. Flip/stir frequently and cook till potato is slightly crispy and brown.

(serves 4)

Enjoy!

Michelle Wolfe

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