Bacon may not be my New Years Resolution, but this is, vegetables. Okay, the reality is I’m not a huge fan of resolutions. I will get there tomorrow with the first post of the New Year but for now I’ll pose the question, Have you kept your resolutions in the past? Like 100% achieved the goal set forth on January 1st? If so, congratulations give yourself a big-ol’ pat on the back because that is a rarity. The problem with resolutions is that 97% of the people who set them never achieve them and thus keep setting the same stinkin’ goals year after year without any intention or plan of action on completing them. ->SIGH<- So the vicious cycle continues. That is why I have a new plan for you and a free printable. ->EEK<-
For now back to this resolution, eat.more.veg. Nutrient dense, energy giving, life-bearing vegetables. My body craves them, we need them, we all do, so let’s go there together. And after unintentionally making December breakfast month on the blog, I thought why not, I’ll just end with one more. And one more good one it is.
These sweet potato, apple hash browns are just what I had been dreaming about. Breakfast isn’t always an easy meal around here. Most of our family relies heavily on eggs for breakfast. Quick, easy, reliable and oh so healthy eggs are a very satisfying and nourishing breakfast. The problem is we have one small member of our family who has an egg allergy. The poor girl has more than just an egg allergy, I’m in the works of a whole separate post about the yeast overgrowth issue we have been fighting and how to beat candida in a toddler. But for now, note that a healthy breakfast is not easy when you can’t eat eggs.
So we have to work around this and resort to waffled hash browns, porridge, smoothie bowls, dessert-like breakfast (orange-glazed sticky buns, grain-free apple coffee cake with caramel sauce, blueberry coffee cake, and muffins) all of which are not good on her candida. So when you eliminate many of those, you’re left with hash, porridge and very small smoothie bowls. ->SIGH<-
Hence, where my dreams became a reality. These my darling are developed with my little one solely in mind – minus the egg of course. And can we say hit?!? These flew off the skillet like no one’s business. Crispy, naturally sweet, savory, finger-food. Plus, wait for it, you can prep these on the weekend and eat them all week long. The secret with sweet potatoes is they don’t brown like white potatoes meaning they maintain their color even when kept grated and uncooked in the refrigerator for days. Can someone say winner?!?
Plus if you can eat eggs, I recommend a runny fried egg on top and a maybe a little bacon. Because bacon is bacon right? Make this your first meal of the New Year and you will start 2015 out on the right, lip-smakin’ good direction.
- 2 large sweet potatoes
- 2 apples
- 1 tsp garlic, minced
- ⅓ cup potato starch
- 3 Tbsp olive oil, separated
- salt & pepper, to taste
- Peel and grate sweet potatoes, place in a bowl.
- Peel, core and grate apples, place in a bowl with sweet potatoes.
- Cover sweet potatoes and apples with water and let soak 20-30 minutes (optional but helps to pull excess starch making them achieve a crispier end product).
- Squeeze the grated apple and sweet potato with your hands to release excess moisture or use a potato ricer.
- Place in a separate bowl and add garlic, potato starch, 1 tbsp olive oil and salt & Pepper. Mix well.
- Place in a ziplock bag or bowl and store in the refrigerator until use.
- To cook, heat a large skillet over medium heat.
- Add additional coconut oil, olive oil or butter.
- Once hot, add ¼ cup of the mixture and flatten with a spatula.
- Cook 2-3 minutes on one side and flip to the other. Cook for an additional 2 minutes.
- Remove, season with salt and enjoy.
