I made this recipe up for MOPS this morning. I wanted to make something that I would enjoy eating with hope that other moms would enjoy eating it, too - all while clearing out my fridge of some veggies. And it worked - my mom friends actually liked it (including me)! Every MOPS meeting a "best recipe" is picked by one of the groups and mine won! I was totally shocked and super excited. I made this one up all on my own and it was healthy. :)
I made the sweet potato hash browns the day before. They taste just as amazing the next day - cold or warmed up. Ok, so I usually cook these in a pan just like the Sweet Potato Chips. So, instead of slicing them in my food processor, I use the shredding blade. This time I thought I would save some time and bake them instead. Guess I didn't realize it really isn't faster, but I didn't have to stand at the stove the whole time like I do when I cook them in a pan.
Sweet Potato Hash Browns
6 small yams (3 medium/large yams), peeled and shredded
coconut oil, liquefied
Mix the 2 oils. Put shredded yams in a resealable bag. Add enough oil to coat. Seal bag. Work oil around in bag to coat yams. Line baking sheet with parchment paper. Spread yams out evenly on baking sheet. Add sea salt to taste. Bake for 25 minutes at 350º. Remove from oven, flip yams. Return to oven and bake for an additional 20 minutes or until potatoes are little crispy and cooked through.
Egg and Potato Casserole
1/2 green bell pepper, diced
1/2 zucchini, shredded
2 green onions, chopped
prepared sweet potato hash browns
garlic powder to taste
sea salt/pepper to taste
Grease 9x13 pan. Line bottom of pan with hash browns. Warm skillet over medium heat. Coat pan with oil of choice. Add onion and pepper - cook until soft. Add zucchini - cook for about 1 minute. In bowl, whisk eggs, veggies, garlic powder, salt/pepper. Pour egg mixture over potatoes. Cover pan with foil. Bake at 350º for 25 minutes. Remove foil. Bake an additional 5 minutes.