Apple & Bacon Sweet Potato Hash Browns

Apple & Bacon Sweet Potato Hash Browns.jpg

These were so good we had them again for dinner too! Easy to prep ahead of time and cook on-the-go throughout the week. Perfect with eggs at breakfast if you’ve reintroduced them, or alongside grilled veggies and your favorite protein for lunch or dinner.

The key to non-soggy hash browns? Removing the moisture from the potatoes.  I use paper towels to squeeze the moisture from mine after I've shredded them....multiple times :).  It can seem like it's overkill, but trust me, it's worth it!

This recipe yields enough that I had several meals-worth of uncooked hash brown mixture to store and use when I wanted!

•4 small sweet potatoes
•4 strips Uncured Bacon
•4 green onions, diced
•1 apple, diced
•1/2 cup Arugula, chopped
•2 tsp Sea Salt
•2 tsp Onion Powder
•2 tsp Garlic Powder

  1. Use a food processor or grater to shred the potatoes.
  2. Use paper towels or cheesecloth to press the potatoes, removing the moisture. This will need to be done several times to remove as much moisture as possible.
  3. Cook the bacon until crispy, leaving about 2 tbsp of the rendered fat in the skillet. Crumble the bacon.
  4. Combine all ingredients in a mixing bowl.
  5. Warm the rendered fat, then portion out 1/2 -2/3 cup of the sweet potato mixture into the skillet, to about 1/2” thickness.
  6. Cook for approx 7 minutes, then use a spatula to carefully flip and cook for another 7 minutes. The hash browns will not be solid so they will crumble a bit.