Sriracha sweet potato hash browns
This dish is over-the-top amazing when crowned with a poached egg. Poach the egg while the hash browns cook. I love the rough, rustic look of hand-grated sweet potatoes, but if you're serving a crowd, don't hesitate to break out the food processor!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 teaspoon sriracha
- 1 tablespoon honey
- 1/2 teaspoon apple cider vinegar
- 1 pinch ground cumin
- 1 pinch salt
- 1 tablespoon coconut or olive oil
- 1 medium sweet potato scrubbed and grated (peeling optional)
Whisk together the sriracha, honey, apple cider vinegar, cumin and salt in a small bowl. Toss the sweet potato grates with the sriracha mixture. Set aside.
In a medium saute pan, heat the oil over medium until shimmering. Add the sweet potato grates in two patties. Let cook for 2-3 minutes, then flip. In grated form, sweet potatoes cook very quickly - just 5 to 7 minutes total. They'll go from salmony-pink-orange to a bright orange, with just a touch of golden brown sear when cooked. Serve immediately.