Sweet Potato Hashbrowns

Win at breakfast with these quick and straightforward Sweet Potato Hashbrowns that are seasoned to perfection with cinnamon and chili powder for a satisfying sweet and spicy combo!

This is the easiest, most satisfying way to eat sweet potatoes!

Breakfast might literally be the favorite meal of the day and since Cooks have committed to doing Whole 30 this month, finding different ways to cook the favorite foods has been really fun! It doesn't get much easier than making a sweet potato hash. Simply peel your sweet potatoes, shred them up using a grater (making sure to pat them dry to soak up any excess water) then sauté them in

What goes in

• 2 sweet potatoes, peeled and grated
• 1/2 onion, chopped
• 3 tablespoons butter, or coconut oil
• 1/2 teaspoon. sea salt
• 1/4 teaspoon. cinnamon
• 1/4 teaspoon. chili powder
• Pinch of ground black pepper

How it comes together

1. Peel and shred sweet potatoes with a grater then squeeze the water out as much as possible using a clean hand towel or some paper towels. Pat them dry.
2. Heat butter or oil in a skillet over a lively burner until melted then add onions. Sauté chopped onions for 1 to 2 minutes then add shredded sweet potatoes. Season with salt, pepper, cinnamon and chili powder then let potatoes sit in the skillet for 5 to 8 minutes until slightly browned (mixing them stops the browning process so let them sit in the skillet).
3. Flip the sweet potatoes over using a spatula and cook the other side for another 5 minutes or so, seasoning as necessary.
4. Once both sides are cooked, serve and enjoy!