Our latest breakfast side has been Sweet Potato Hash. Chopped up, crispy and seasoned with herbs. The only thing that would be better is if we used fresh herbs from our porch, but it is January here. I’m sure that we’ll be adding them in the warmer months.
What you’ll need:
- 1 sweet potato, peeled and dice
- 1 tbsp coconut oil
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp seasoning salt
Wash and peel the sweet potatoes. Dice into 1/2″ cubes or smaller. The smaller they are, the faster they cook. You can even shredded them in your food processor.
Heat coconut oil in large frying pan on medium heat. Add diced sweet potatoes and toss with spices.
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