Southwestern Sweet Potato Hashbrowns
These hash browns were easy to make and you can play around with different spices and flavorings. I am slightly obsessed with smoked paprika, so I had to use it in these hash browns. They make a great side to any dish, not only breakfast. You can top them with salsa, guacamole, tomatoes, or like I did with avocado, scallions, and chopped cilantro.
3 TBS ghee (divided)
1 large sweet potato peeled and shredded
3 scallions thinly sliced (divided)
2 TBS chopped fresh cilantro
1/2 a ripe avocado chopped into small cubes
2 TBS arrowroot powder
1 heaping TBS smoked paprika
1 TBS dried parsley
1 tsp sea salt
1/2 tsp white pepper
Shred the potato into a bowl and squeeze some of the moisture out with paper towels or a clean towel so the shreds are not wet.
Add the egg, arrowroot, 2/3 of the sliced scallions, spices, and 2 TBS melted ghee. Mix well with hands and form into approx 4-5 patties.
Put a large skilled over med/high heat and heat the last TBS of ghee. Fry the patties until browned, carefully flip them and fry until browned on the other side.
Top with remaining sliced scallions, avocado cubes, and chopped cilantro: