Yam Hashbrowns

I love breakfast foods! I always loved crispy hashbrowns to go with my eggs in the morning. So I thought to myself, why not just use yams!

I call these yams because in the store that is what they are labeled as : garnet yams.  I recently did some additional research and found out that American supermarkets have embraced the mislabeling several decades ago.  They have run with it ever since.  I still call them yams though, despite the fact that real yams and sweet potatoes are

Garnet Yams/ Sweet Potatoes are low in overall calories and a high in Vitamin A, which is vital for eye health.  They are a great source of carbohydrates, especially post workout.  They are also a good source of dietary fiber, with one medium yams (about 130g) providing 16 percent of the recommended daily value.

yam hashbrowns, paleo, hashbrownsYams
1 tbsp olive oil
1/2 tsp ground black pepper

1. Use a shredding blade on your food processor, a grater, or a mandoline slicer to shred the yams after you wash them.
2. Heat oil in skillet. When hot, toss in shredded yams and toss to coat in the oil. Sprinkle pepper on top.
3. Continue to cook until to desired crispness, about 10 minutes.
4. Serve with your favorite egg dish for a well balanced breakfast.

yam hashbrowns, breakfast, yams, hashbrowns, little sprouts kitchen

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