Sundays are my favorite day of the week. This past Sunday I went for my usual "Sunday Funday Runday" in Bidwell Park, and then came home to collect the family for a nice walk in the park with Jenoma on her bike. Note: Nothing is cuter than a kindergartner trying to navigate her flashy purple bike through Sunday morning joggers and hard core street bikers!
We came home and Wes (have you noticed that he is the cooker in our relationship?) made an amazing breakfast of fried eggs, a sausage and squash mixer, and a mouth watering side of sweet potato hash browns. God bless America, I freakin' love sweet potatoes...
Ingredients (this is complicated, watch out!):
-1 sweet potato
-Coconut oil or Olive oil
(yep, that's right: no additional seasoning required)
Directions
-Shred your sweet potato using a cheese grader
-Add oil to a skillet over medium heat
-Add sweet potato, stir to ensure they don't burn
-Cook until crispy and browned (about 15 minutes)
Wala! A fabulous addition to a breakfast that provides vitamin C, vitamin B6, vitamin D, iron, magnesium, potassium, and vitamin A (wait, are we eating a Flinstone vitamin?) And, not to mention, they taste like heaven in your mouth!!!
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