A hectic week because I’m putting the final touches to the cookbook so I thought I’d share another recipe from it with you. It’s perfect when you’re short on time, plus, sweet potatoes are on sale now.
1 large white potato, peeled and shredded
1 large sweet potato, peeled and shredded
1 large onion, finely chopped
Salt and pepper
1 teaspoon Cajun spice mix
4 tablespoons of oil
Preheat oven to 375
Put the while potatoes in a sieve over a bowl and sprinkling with salt to draw out some moisture.
Meanwhile heat the oil in a large roasting pan.
Drain the potatoes and squeeze out any extra juices.
Add them to a large mixing bowl along with the onion, sweet potato, Cajun mix and s and p. Mix together and then add them to the heated oil and mix thoroughly.
Cook until the potatoes are crisped and browned, and stir frequently so they don’t stick to the pan.
When they’re done remove pan from the oven and make four indentions in the hash browns.
Break an egg on each indention.
Return pan to the oven and cook for about five minutes or until eggs are set.
Copyright-Excerpted from Adventures in Budget Smart Eating-2014.