Breakfast for dinner

Nancy works late tonight, but the 'kids' and I had breakfast for dinner.  Blueberry pancakes, turkey bacon, scrambled eggs, sweet potato hash browns, and orange juice.  All of which I could eat, since I used almond milk instead of skim milk in the pancakes.

I got the recipe for the sweet potato hash browns from the Fitchen blog http://thefitchen.com/2013/08/29/sweet-potato-hash-browns/.  I used garlic scrapes from Seton Harvest instead of garlic, and only one large sweet potato, which I shredded using our mandolin.  And I didn't do any of the rinsing and drying of the shredded sweet potato the original recipe called for.

INGREDIENTS

2 sweet potatoes, peeled and chopped/shredded

1/4 cup sweet onion, chopped

4 cloves garlic, minced

1/4 cup gluten-free flour

Salt and pepper

1 1/2 Tbsp olive oil for frying, per batch

COOKING INSTRUCTIONS

Mix together the sweet potatoes, onion, garlic, flour, salt, and pepper.  Heat oil in cast iron or non-stick skillet.  Place about 1/4 cup of sweet potato mixture per hash brown in skillet.  Press down with spatula.  Cook approximately 3 minutes per side.