Welcome to part two of the summer brunch series! Yesterday was all about that amazing frozen fruit cake with cherry raspberry jam.
Today is a really fun, super easy main course for any brunch or breakfast. This sweet potato breakfast hash that is completely EGG-FREE and you can even dress it up with some summer veggies sauteed in too!
For this summer brunch series, the main goal was to make everything completely allergy-free. That is pretty easy to do when it comes to gluten or dairy, but eliminating egg from a breakfast menu can be tricky! You want something that is still healthy and full of protein, but also filling. Sweet potatoes are one of my favorite foods that I eat pretty much everyday, so I wanted that to be the star of this dish.
Hash browns were always a favorite of mine as a kid. Every time we went to a diner for breakfast, I was most excited for hash browns! The crispier the better too!
Instead of regular potatoes, I went with the sweet potatoes and swapped out regular sausage and bacon for natural, turkey bacon and sausage that was low in sodium. The result was delicious!
I used about 2 tsp of coconut oil to “fry” the sweet potatoes. The oil is what gives it the crispy texture. If you prefer the traditional crisp, make sure to add a little more oil. Also try drying the sweet potato after shredding it allow it to crisp up even more. Simply wrap the shredded pieces to a paper towel and squeeze out any liquid!
This dish is perfect crispy or just regular sauteed. I wanted more of a fluffy texture, so I kept the oil amount lower.
Feel free to use olive oil (although it will smoke more) or any oil you like to cook with. I always use coconut oil, but make sure you use REFINED coconut oil if you don’t want the taste of coconut.
We have more fun summer brunch ideas coming up tomorrow, so stay tuned!