INGREDIENTS:
~2 small zucchini, grated
~1 medium sweet potato, peeled and grated
~1/2 cup onion, minced
~1-2 T coconut oil
~Sea salt and fresh ground black pepper to taste (or any other seasoning you like)
DIRECTIONS:
- Place the grated sweet potato and minced onion in a medium sized mixing bowl.
- Squeeze and discard any excess liquid from the zucchini so it’s very dry.
- Place zucchini in the mixing bowl with the sweet potato and onion; mix well.
- Add salt and pepper (and any other seasoning) to taste.
- Preheat a large skillet over medium heat and add the oil.
- Once the pan is hot, add the hash browns. Using your spatula, press the hash browns down into the pan.
- Cook hash browns for 3-6 minutes undisturbed, until slightly golden, then flip them over in sections. Cook another 3-6 minutes.
- Remove from heat and serve immediately.
*Note – these hash browns do not get really crispy like white potato hash browns, but they are delicious! Especially when topped with basted or poached eggs!
