Total Time: About 60 Minutes | Makes About 7 Servings (2 hash browns per serving)
What You Need:
3 Large Sweet Potatoes
3 Eggs
2.5 Tablespoons Almond Flour (or flour of choice)
1 TBSP Olive Oil
Salt & Pepper
7 Avocados (1 per serving)
7 TBSP Chopped Red Onions (1 TBSP per serving)
7 TBSP Jalapeno Peppers (1 TBSP per serving)
Lemon Pepper Seasoning (or seasonings of choice)
Directions:
For the Sweet Potato Hash Browns
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or spray with non-stick spray.
To prepare the sweet potatoes, remove the skin and shred into pieces. Note - it may help to microwave for a few minutes to soften first! Add the shredded sweet potatoes to a large bowl.
In a small bowl, whisk together the eggs. Add in the almond flour, olive oil, and salt and pepper. Add to the sweet potatoes and mix.
On the stovetop, spray non-stick spray on a large skillet over medium heat.
Add about 3-4 tablespoons of the sweet potato mixture at a time. Fry the sweet potato hash browns for about 2-3 minutes and flip. Fry again for about 2-3 minutes. Remove and add to the baking sheet.
Continue until all hash browns are made (about 14 total).
Once all sweet potato hash browns are transferred to the baking sheet, bake for about 8-10 minutes or until the sweet potatoes are cooked through. Remove from the oven and let cool!
Note - if you are prepping these for the week, store in the refrigerator, and reheat in the microwave on the day of, before adding the avocado topping!
NOTE: If you want to save time and don't care if the hash browns are in distinct pieces, you can just cook on a skillet and bake together, and then separate into 7 meal prep containers for each serving!
For the spicy avocado topping:
On the day you are eating this, mash an avocado and place in a small bowl.
Add 1 TBSP of a chopped onion and 1 TBSP of jalapenos and mix together.
Add lemon pepper seasoning to taste and spread across the two hash browns! Enjoy :)
Note - You can also add a cooked egg on top for extra protein!