Spiralized Hash Browns

As I was taking the photos of my spiralized hash browns for this blog post I thought, “Dangit! Another another breakfast recipe.” And more hash browns at that. But what can I say? My goal is to share the recipes I make all the time, and I just so happen to make breakfast and brunch recipes all the time!

Spiralized Hash Browns Breakfast | Spiralizing your potatoes makes it so much easier to make hash browns from scratch! These spiralized hash browns are delicious when topped with a runny egg. [gluten free, vegetarian recipe]

Spiralizing your potatoes makes it so much easier to make hash browns from scratch. These spiralized hash browns are served perfectly in a bowl, and topped with your favorite style of eggs. I love to season mine a lot with salt and pepper, turmeric, cayenne pepper, onions and garlic. At the end, I top the egg with a good shake of my favorite Aleppo Pepper. The result is a creamy bowl with lots of texture and flavor. My mouth is watering just thinking about it!

You can make this paleo by using a large sweet potato (serves two). I’ve made them the same way with delicious success, but note that they may take a few extra minutes to cook.

I have two spiralizers, but the one that I’ve found works best for this recipe is the Paderno World Cuisine Spiral Vegetable Slicer. Sweet potatoes can be a little annoying to spiralize because they’re much harder than red potatoes and don’t stick on the spiralizer as well. However, the red potatoes spiralize so quickly and smoothly. I highly recommend purchasing the Paderno. It’s awesome!

Spiralized Hash Browns Breakfast | Spiralizing your potatoes makes it so much easier to make hash browns from scratch! These spiralized hash browns are delicious when topped with a runny egg. [gluten free, vegetarian recipe]

Spiralized Hash Browns

Spiralized Hash Browns
 
Prep time
Cook time
Total time
 
Top these spiralized hash browns with a creamy, runny egg and you've got yourself one flavorful, textural breakfast bowl!
Author:
Recipe type: Breakfast
Cuisine: Gluten Free | Vegetarian | Soy Free | Dairy Free
Serves: 2-4 servings
Ingredients
  • 4-6 large baby red potatoes
  • 2 tbsp. coconut oil
  • 2 tsp. avocado oil (or other high-heat oil)
  • 1 shallot, minced or chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Spices (turmeric, cayenne, garlic and onion powder), to taste
Instructions
  1. Spiralize your potatoes. Though it may seem like a lot, there's a lot of water in potatoes and they cook down quite a bit. Cut the very long strands into shorter, more manageable strands.
  2. Heat a skillet or saute pan over medium heat. Add coconut oil. Once melted, add potatoes. Cook for about 5 minutes. Add shallots and cook about 2 minutes, until soft and fragrant. Season with salt and pepper.
  3. Turn up the heat to medium-high and drizzle avocado oil over hash browns. Cook hash browns 10-15 minutes more, flipping occasionally, so they become golden brown and crispy. Season with additional spices, and add in minced garlic. Cook an additional 1-2 minutes until garlic is fragrant. Serve hot!

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