Top Secret Hashbrowns


  • 1 large sweet potato, diced
  • 1 tbs coconut oil
  • 1 tsp dried dill
  • 1 tsp paprika
  • 1 tsp curry powder
  • cayenne to taste
  • salt and pepper to taste


Steam the potato pieces for 10 minutes in a large saute pan, with a few tablespoons of water, and a tight-fitting lid. When the potatoes pierce easily with a fork, and the water has evaporated, add the oil, and saute for 5 minutes over medium high. Add the spices, and saute for 2 or 3 more minutes. We like to serve ours with a small dollup of sour cream.

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