Sweet Potato Rosemary Hash Browns

Photo

by mike.davis

about 1 year ago

This is one of my favorite breakfast recipes to serve with tofu omelets and fresh fruit. This has become one of my wife's favorites as well. The sweet potatoes with the savory rosemary is an excellent combination.

Serves 4

  • 1 tablespoon Earth Balance Spread
  • 1 tablespoon 365 Olive Oil
  • 2-3 medium to large sweet potatoes (peeled and diced into small cubes)
  • salt & pepper to taste
  • 1 sprig rosemary
  • 2-3 tablespoons Outta the Park Original BBQ Sauce
  1. Boil pot of water with enough water to cover your potatoes plus about an inch.
  2. peel and dice sweet potatoes
  3. parboil the diced potatoes for 5-7 minutes
  4. strain water from potatoes in colander
  5. On stovetop add 1 tablespoon of Earth Balance spread to saute pan and heat to medium. When spread foams add oil, mix well and then add potatoes, salt and pepper to taste and keep potatoes moving in the pan until well coated. Add rosemary sprig and more spread/oil if needed to coat/cook the potatoes.
  6. Add Outta the Park BBQ Sauce to thinly coat and flavor potatoes. Cook and stir a bit more. Test the potatoes for doneness and when they are tender to your liking serve and enjoy!
Edamam

Nutrition Info:

PER SERVING:

  • 87 calories
  • 0g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 181mg sodium
  • 20g carbohydrate (3g dietary fiber, 6g sugar)
  • 1g protein
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