Sweet Potato Hash
A rendition of one of my favorite nutrient dense carbohydrates that can be paired with breakfast or any meal.
Ingredients:
1 small sweet potato
Olive oil
Garlic powder
Smoked paprika
Salt
Directions:
Rinse and peel sweet potato.
Grate entire sweet potato with the coarser surface of a cheese grater.
Place grated sweet potato into a bowl and submerge gratings with cold water. Let sit for 5 minutes.
Carefully drain water from bowl.
Place grated sweet potato into a cheesecloth or onto the center of a thin kitchen towel. Using cheesecloth or thin kitchen towel, hold over sink and squeeze out excess liquid from the grated sweet potato.
Return grated sweet potato to bowl and season with a dash of salt, garlic powder, and smoked paprika.
Add one tablespoon of olive oil to a large skillet or pan and heat up on stove over medium heat. Once pan is hot, add grated sweet potato to pan. Spread into a thin layer (about a quarter inch thick) and form into a rectangular shape. This will allow for easier flipping.
Cook for about 6-8 minutes. Every few minutes, use back of spatula to apply direct firm pressure on top of the hash as it cooks. Once the sweet potato browns, use spatula to flip hash.
Again, every few minutes, apply direct firm pressure on top of hash with back of spatula as it cooks. Allow to cook for another 6-8 minutes until this side browns.
Remove from pan and place directly onto plate. Sprinkle hash with a pinch of salt and serve immediately.
Search “Megan Rae Nutrition” on MyFitnessPal to find and log this recipe.
