I’m not going to lie…I love hash browns!
Nothing better than waking up hungry and chowing down on a nice, crispy, golden-brown scoop of steamy-hot hash browns on your plate.
But since going paleo, me and my favorite spuds had to part ways…oh, but not for long!
I quickly figured out I could swap out regular russet potatoes for paleo-approved sweet potatoes (or even yams) and still enjoy my morning hash browns.
And my paleo version got even better…I added bell peppers to the mix, and topped my hash browns with a little bacon. And yes, this one’s super easy to make!
There’s just a little egg mixed in with the grated potato to hold all the goodness together. It’s a lot like a thin slice of traditional hash browns, but maxed out in flavor. A “potato and bacon pancake” is probably the best way to describe it.
But no matter what you want to call, I think you’ll agree this tasty little creation really hits the spot.
I even used the bacon fat to cook it, so you know the flavor is going to be crazy good. Just add a fried egg or two on the side for the ultimate paleo breakfast.
I used white-fleshed sweet potatoes, but you can also make this one with yams. I prefer sweet potatoes because they’re not nearly as sweet as yams.
If your grocer doesn’t carry sweet potatoes, tell ’em to get those tubers in stock…sometimes they do listen to their customers!
I know there are some hardcore hash brown lovers out there who will love this one…do yourself a favor and make this easy, 100% paleo recipe for your next breakfast!