Crispy Sweet Potato Hash
A delicious, crispy sweet potato hash that is so easy to make and the perfect brunch side!
sweet potatoes (medium sized)
Shred the sweet potatoes in a food processor (using the shred setting).
See tip below on doing this the night before.
Heat the cast iron with 2 tbsp of avocado oil.
Add half of the shreds to the cast iron (about 3 cups worth). Spread the shreds evenly on the pan, and don't touch!
Sprinkle salt, if desired. I use about 1/4 tsp per hash.
After 4 minutes, you should see the bottom start to brown. Flip the hash in quarter portions. Let it cook for another 3-4 minutes to get crispy.
Repeat again with the rest of the shreds. This recipe makes about 2 full crispy hashes.
Serve with eggs, veggies, avocado, or your choice of toppings!
Tip: I recommend shredding the sweet potatoes the night before. I place them in a sealed container with a paper towel at the bottom. This helps soak out some moisture, for an extra crispy hash!