What is breakfast without some hash browns to soak up the goodness?! They’re great for kids because the texture isn’t far off from the revered tater-tot, and have all the starchy deliciousness without being overly fried. Because they’re so loved, hash browns can be a great vehicle to get your little ones to try other foods that might not be as loved yet (and obviously we’re all about vehicles at Constructive Eating). Eggs are a great source of protein, but the texture might be funky for little appetites. But with some hash browns, that weird yellow gook turns into a yummy, buttery sauce to coat them in!
This recipe for sweety hash browns makes them even more delicious and lets you sneak in some fruit to help with the job! The rich flavor is delicious accompanying pancakes, or by themselves with some fruit on the side. Nix the onions and garlic, and they are even sweeter and can be paired right on top of pancakes or a crepe, or with yogurt.
Sweety Hash Recipe
- 1 small yellow onion, diced
- 1 sweet potato
- 1 apple
- 1 clove garlic, diced
- 2 Tbs. coconut oil
- Salt and pepper to taste
- Optional: spinach or kale
Saute the diced onion in a pan with 1Tbs. coconut oil on medium until caramelized. While caramelizing, shred the sweet potato and apple.
Mix sweet potato, apple, and garlic together and add a dash of salt and pepper. Add the caramelized onions and stir together (this is when you can add in spinach or kale if you desire). Coat pan in 1/2 Tbs. coconut oil on medium/high heat and spread the mixture evenly across the pan. You may have to do this in two batches depending on what size pan you have.
Cook for 5 minutes without stirring, then flip an edge over to check brown-ness. Once it has a nice golden coating, flip the hash over and cook another 5 minutes until golden on both sides.