These sweet potato hash browns are the perfect combination of sweet and savory--kind of like the breakfast version of sweet potato fries. They're quick enough to make on a weekday morning, but also perfect for a weekend brunch.
- 3 cups grated sweet potatoes (about 2 large sweet potatoes)
- About 1/4 cup grated sweet onion (about 1/2 sweet onion)
- 1 Tbsp oil -- I used toasted pistachio oil
- 1 tsp cinnamon
- Ground black pepper
- Ground sea salt
- Avocado to top
230 calories Fat: 7 g Sat fat: 1 g Carbohydrates: 39 g Sodium: 67 mg Fiber: 7 g Protein: 4 g
Melissa Odorisio, MS, RD, LD/N, CNSC is a TGH dietitian. You can find more of her vegetarian recipes at TGH Health News or more recipes on her blog, Garden Goddess Kitchen.