Skillet Sweet Potato Hash Browns
- 2 large sweet potatoes, skin on (organic if possible)
- 1-2 Tbsp avocado oil (or other neutral oil / if oil free, omit and use a non-stick pan)
- 1 pinch each salt and pepper (optional)
For Serving (optional)
- Green onion or parsley
- Hot sauce or ketchup
- Tofu Scramble
Spiralize your sweet potatoes into thin noodles using a spiralizer, or grate using a box grater or the grater attachment on your food processor.
Heat a large skillet (we prefer cast iron) over medium heat. Once hot, add a little oil and only as many sweet potatoes as will fit comfortably in the pan. If they crowd the pan, they won’t brown as well.
Season with a little salt and pepper (optional) and cook for about 5-8 minutes COVERED or until browned on the exterior and tender on the interior. Covering helps the sweet potatoes steam on the interior while still crisping up on the outside.
Flip / toss at the halfway point to ensure even cooking. Continue to do this in batches until your sweet potatoes have all been cooked.
Enjoy as is, or serve with fresh herbs, hot sauce or ketchup, or your favorite scramble. Best when fresh, but you can store leftovers in the refrigerator up to 3 days. Reheat in a hot skillet for best results.