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!

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.

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.

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.

Also in Breakfast: Healthy Oatmeal Brunch Bowl

Saturday Morning Tofu Scramble

Avocado Toast, 4 Ways

Indulgent “Fre-gan” Vegan French Toast

Photos: Mary Hood