Vegan Sweet Potato Hash Browns and Roasted Tomatoes
Whenever I took a road trip with my family, I always looked forward to eating breakfast out. At home, we stuck to a fairly modest breakfast routine of milk and cereal, so eating at a little breakfast diner was always a treat. I especially enjoyed a side of savory hash browns. I still love the idea of rich, diner-style breakfasts, but I wanted to veganize and healthify some of my old favorite staples.
Sweet potato hash browns cooked in coconut oil are a more nutritious, less starchy option than traditional potato hash browns, which are often cooked in butter and sometimes contain egg. It’s amazing how a little lemon juice and a dash of oregano give them a gourmet flair, if I do say so myself 🙂 I substituted roasted tomatoes for sugar-laden ketchup—they add lovely texture when combined with a bite of hash browns. Bon appétit!
A healthier, veganized, diner-style breakfast.
Vegan Sweet Potato Hash Browns
Ingredients:
(Makes 4 small patties and 2-3 servings of roasted tomatoes)
2 sweet potatoes, washed, peeled, and shredded
4 cloves garlic, minced
¼ yellow onion, finely chopped
1 tsp. dried oregano
1 tsp. freshly squeezed lemon juice
1 tsp. sea salt
1 tsp. ground pepper
3 tbsp. coconut or olive oil
3 large tomatoes cut in thick slices
Directions:
1. Wash, dry, and peel sweet potatoes. Shred them with a cheese grater and collect shreds into a large bowl. Add minced garlic and chopped onion. Season with lemon juice, pepper, salt, and oregano and toss.
Shredded sweet potatoes.
2. Preheat oven to 400F. Slice tomatoes and toss with 1 tbsp. oil. You may also want to sprinkle with salt and pepper. Arrange tomatoes on a baking sheet. If possible, space slices so they’re not touching each other. Slide into oven and cook for about 20-25 minutes. There’s a fine line between perfectly roasted and charred tomatoes, so take several peeks throughout the roasting process.
Sweet potato hash brown patties.
3. Melt remaining 2 tbsp. oil in a large skillet at medium heat. Once hot, add sweet potato mix. Using a spatula, press and shape shreds into tight patties no more than 1” thick. Cook for about 10-15 minutes (depending on burner and preference for crispiness) then carefully flip each pattie. Cook until both sides are of equal crispiness. (Mine fell apart a little in the process but still tasted good in the end!)
4. Transfer patties to a paper-towel-lined plate to absorb excess oil. Serve with a side of roasted tomatoes.
Rich, satisfying vegan sweet potato hash browns 🙂
Also in Breakfast: Healthy Oatmeal Brunch Bowl
Saturday Morning Tofu Scramble
Indulgent “Fre-gan” Vegan French Toast
Photos: Mary Hood
