I cannot wait to tell you about this spiralized breakfast hash because there is seriously nothing I look forward to more than weekend brunch.
I think it’s something about the fact that I get to choose how I spend my morning… whether that’s sleeping in, staying in bed reading (OMG I’m obsessed with this book!), or hopping out of bed early for a kettlebell class. Regardless of my choice, it all ends with a (hopefully!) awesome meal.
Some weekends I make a batch of bacon in the oven (tip: look for a brand that is nitrate and sugar-free), other weekends I go with a classic egg and veggie scramble. However, my most recent favorite addition to breakfast and brunch has been this spiralized breakfast hash!
Alright folks, it’s time to pull out your spiralizer! That’s right – there’s so much more you can do with it outside of just making zucchini pasta! Although, it really is the season for zucchini and zucchini pasta is pretty dang fabulous. 😉 You can check out my full tutorial here if you’re interested.
In case you’re not familiar with a spiralizer, it’ s a fun plastic machine (about the size of a toaster) that can turn vegetables into “pasta” and “noodles”! Check out these beautiful sweet potato “noodles”!
If you’re new to spiralizing harder vegetables like sweet potatoes, there are a few things to know in order to make the best spiralized breakfast hash!
Sweet Potato Spiralizing Tips:
- Although I love the nutrients in the sweet potato peel, in order to effectively spiralize, the sweet potato should always be peeled first.
- After peeling, cut the ends off of the sweet potato so they are flat and it’s easier to secure on the spiralizer.
- Be sure to use the suction cups to secure the machine to the counter. This makes it much easier to keep the spiralizer stable while spiralizing dense veggies.
- The spiralizer will yield long noodles so you’ll probably want to chop them or give them a trim so they’re easier to eat!
What are your favorite spiralizer recipes?
- 1 medium sweet potato
- 1 tablespoon coconut oil
- Sea salt
- Freshly-ground black pepper
- Peel sweet potato and spiralize it with the "spaghetti" blade. Roughly chop the noodles into 1 - 2 inch pieces.
- Add coconut oil to a medium skillet over medium heat.
- Add the sweet potatoes in an even layer. Cook for 4 - 5 minutes, until sweet potatoes are browned then turn them over with a spatula and brown for an additional 4 - 5 minutes, until sweet potatoes are tender.
- Serve hot, with salt and pepper to taste.