We’ve been on a brunch kick over here!

And this recipe by far has won me over.  

We love hash browns in our house, but I was looking for something that was a little more healthy and didn’t want to cut out the fun or crunch that goes along with the shredded goodness.

Enter Sweetpotato Hashbrowns!  

They have an unexpected ingredient that definitely sends it into gourmet status.  But don’t fret… these are definitely not fussy on time.  Literally 5 minutes to prep and 5 minutes to cook!  

Top secret tip: Break out that seldom used waffle iron to achieve that unmistakable crispy exterior!  Not only is it hands-free while it cooks,  but you can tend to the egg portion of this meal without worry.

This recipe takes a whopping five minutes to cook and that’s critical when you’re talking brunch.   I topped mine with a basted egg and added chopped chives for added flavor and crunch.  

First and foremost, we start with a big, beautiful California sweetpotato.  They are in season right now, so make sure you look for the California Grown label when buying.

Simply remove the skin from the potato

Shred them either with a box grater or in your food processor

Add a large chopped shallot

Melted butter

Toss thoroughly with seasonings 

Place a handful of the shredded potato mixture onto a hot waffle iron and cook for about 5 minutes or until cripsy

Enjoy solo, or top with a prepared egg…

Oh yah…. Brunch game is strong with this one guys.

Dig in and never look back!

Here is another Brunch recipe I am currently obsessed with and would go perfectly with these hashbrowns…

Egg in a Cloud

Or this one is always superb, especially since strawberries are basically year-round now!

Lemon Creme Crepes with Strawberries and Pistachios

Enjoy your brunching!