As we move into day 4 of our cleaning up Pineterest week I wanted to give an example of how just swapping 1 or 2 ingredients for a healthier one can make a big difference in terms of nutrition. In fact, one of the biggest reasons Sara and I are doing these recipe swaps this week is to show how easy it can be to make a recipe healthier. You don’t have to create new clean recipes from scratch. With a few minor tweaks anyone can clean up their own favorite recipes. You don’t have to give up your favorite things to eat healthy!
For today’s swap I decided to clean up a hash brown recipe I saw. The recipe was number 11 on The Huffington Posts’ “20 Recipes that Won Pinterest in 2013.” While the original recipe is great, it uses white potatoes which offer very little nutritional value. Check out the original recipe here! All I did to lean this recipe up was to swap the white potatoes for sweet, the olive oil for coconut oil (I thought it would give it great flavor) and I dropped the Parmesan cheese (I didn’t think it was necessary for the sweet potato version, but you can leave it in if you want).
This clean version of the hash browns is easy to make. They are the perfect side dish for you weekend breakfasts, or as a grab and go breakfast or snack on a busy day. They do cook for almost an hour though, so make sure you plan ahead!
Local Ingredient: Organic Sweet Potato