Wednesday, February 17, 2010

Sweet Potato Hash Browns

A delicious recipe for a brightly colored twist on the traditional potato hash browns.


1 medium sweet potato, rinsed, unpeeled and chopped into large pieces

3 red skinned potatoes, rinsed, unpeeled, and chopped into large pieces

1/3 butter nut squash, rinsed, seeded, and chopped into large pieces

2 small zucchini, rinsed and chopped into large pieces

2 tablespoons extra virgin olive oil,divided

2 tablespoons unsalted butter

1 tablespoon creole seasoning

1 teaspoon cajun seasoning

freshly ground black pepper

1 large tomato, diced

Cooking Instructions:

1. In a food processor, grate sweet potatoes, red potatoes, butternut squash, and zucchini. Mix grated vegetables, half the olive oil, and seasonings together to combine and set aside.

2. In a large skillet, heat remaining oil and butter over medium high heat. Place grated vegetables in the hot skillet in two batches, flatten with a spatula. Turn every 3 minutes until lightly golden brown. Serve immediately with diced tomato.

This recipe is a great way to pack in a variety of vegetables and colors into your meal!

Adjusting for your dosha:

Vata: replace red potatoes with extra sweet potato or squash. Reduce the creole seasoning to half tablespoon.

Pitta: replace sweet potato with extra red skinned potatoes and/or butternut squash. Replace creole seasoning with unsalted lemon pepper seasoning. Replace cajun seasoning with basil.

Kapha: overall, this is not a kapha friendly and is not recommended.

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