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!
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
- 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
- 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.
- 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.
- 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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