Sweet Potato Hashbrowns

sweet potato, breakfast, hash browns, breakfast potatoes

Oh so sweet

Breakfast is easily one of my favorite meals of the day, but only when it’s done right. Like most people, I can live with a bowl of cereal and a piece of fruit and then go about my day if I have to, but I’d always rather have something homemade. The only thing that frustrates me about breakfast is the monotony that we’ve settled for! Eggs, bacon, pancakes, cereal, rinse, repeat. Sure, there’s a little more differentiation than that, but it sure feels like there isn’t sometimes.

In order to break up that monotony, I try using ingredients that aren’t normally found on a breakfast menu. I’ve already posted some delicious recipes using wonton wrappers, salad fixings and polenta, but I definitely need to bulk up that section of my recipe index! Here are some examples of different, delicious breakfast foods that I’ve been enjoying lately:

Giardiniera and veggie-cheese omelets
Vanilla chai pancakes (cooked in coconut oil.  YUM.)
– Sweet potato hashbrowns

All these things are extremely yummy and satisfy that need for change. The recipe I’m sharing with you today is for my sweet potato hashbrowns. I’ve been making them for a couple years now, ever since we had run out of regular potatoes and I was craving some hashbrowns. We mash them, soufflé them, bake them, French fry them and turn them into hummus, so why not turn them into hashbrowns as well? I made them for my parents on Christmas Eve morning and they went bonkers. I think they forgot how well the natural sweetness of sweet potatoes lends itself to savory dishes.

I’m actually going to share two variations. One is low-sodium and includes onions and the other is just well spiced and doesn’t have onions. At least one of them is sure to please anyone in your household who likes sweet potatoes!

sweet potato, breakfast, hash browns, breakfast potatoes

Jess took these photos. She calls this one “sweet hash”…. :)

Simple Sweet Potato Hashbrowns
Servings: 4
PointsPlus per Serving: 3


  • 1 large sweet potato, 8 PP
  • 2 tbsp light butter/margarine, 4 PP
  • salt
  • pepper
  • garlic powder
  • onion powder
  • paprika


  • 1 large sweet potato, 8 PP
  • 1/2 medium onion
  • crushed red pepper or chili powder
  • 2 tbsp light butter/margarine, 4 PP

1. Get a bowl of warm water.  As you dice up your sweet potato, throw it into the bowl with water.  Letting them soak in the water for a little bit as you are preparing everything will soften them up just enough.  Chop up your onions and set them aside (not in the water).

2. Warm up a non-stick skillet or cast iron pan (my preference).  Once it gets to a medium heat, put in the butter and let it melt.  If you’re doing the version with the onions, put the onions in and let them soften up just a little.  Then put in the drained potatoes.  Sprinkle your spices over top (I just do a sprinkling of each and use a little more of the flavors I really want in there), mix around the potatoes so they are well coated with butter and spice and then let them sit for about 4 minutes.  Once they start to brown up on the bottom, scrape them all over to one end and give them a flip.  Let them sit for another 4 minutes or so.  Do this until they meet your level of satisfactory softness/crispness and then transfer them to a plate.

**PLEASE NOTE** – If you are doing the version with the onions, you’ll have to stir them up more often so the onions don’t burn!

What are some other things that you eat for breakfast that you’d consider “different”?

Green Chili Chicken Enchiladas

Photo Courtesy of: Johnell B.

We officially have our first recipe submitted by a reader!!! She’s a friend of mine who is experiencing some great success on Weight Watchers with a lot of hard work and determination, so kudos to Johnell B.!!

Johnell and I had some back and forth conversation trying to come up with a good recipe for enchiladas since she was going to be making some for a dinner with her sweetie. She ended up making these, and since she’s just wonderful, she took a picture and sent me the recipe! They look AMAZING, so I’m going to make them soon. You should too!

Johnell’s Green Chili Chicken Enchiladas
Servings: 6
PointsPlus Per Serving: 6


  • 2 cups cooked chicken, shredded (she poached the chicken in season water, but baked is good too), 11 PP
  • 6 non fat flour tortillas, 8 PP
  • 1 can organic green enchilada sauce, 5 PP
  • 1/2 cup chopped onions
  • 2 cloves chopped garlic
  • 1 tsp cumin
  • 1 tsp red pepper/cayenne
  • 1 small can chopped green chiles
  • 1 can diced fire roasted tomatoes
  • 1 cup low fat shredded cheese

1. Using cooking spray, cook onions, garlic, cumin, red pepper and green chiles a few minutes. Add chicken and tomatoes. Simmer.

2. Dip a tortilla in some green sauce then put about a sixth of the chicken mix in the center, top with about 1 tbsp cheese per roll up, place seam side down in pan. Do this for all tortillas and filling.

3. Top with remaining sauce and cheese, cover and bake for about 30 minutes on 375.