Hashbrown Bites
My new make-ahead breakfast favorite! I’m all about the hashbrowns… but put them into a bite-sized package…then stuff that package full of bacon, and I’m ALL IN.
These guys are easy and make breakfast a snap. Plus they require little thought, which is great for folks like me who tend to go 90-to-nothin’ all day er’ day.
And here’s a tip on the prep…don’t skip the steps of removing moisture from the potatoes…and definitely use a whisk when you get that adding the tapioca part. Trust me….you don’t want clumpy tapioca ;)
Yield: 20 Hashbrown Bites
Hashbrown Bites
Bite-sized pieces of breakfast bliss!
ingredients:
- 2 small sweet potatoes, peeled and grated
- 2 green onions, sliced
- 4 strips uncured bacon, crumbled
- 3/4 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup fresh cilantro, chopped
- 1 tbsp coconut oil
- 1 tbsp tapioca flour
instructions:
How to cook Hashbrown Bites
- Preheat oven to 400 degrees.
- After grating the sweet potatoes, remove excess moisture by squeezing them with paper towels, or spreading them out on a parchment paper lined baking sheet and place in the oven for 15-20 minutes to dry them out, stirring often.
- Combine all ingredients except oil and tapioca flour in a mixing bowl. Combine well.
- On the stove top, melt the coconut oil and whisk the tapioca flour into it.
- Pour the tapioca and oil mixture into the sweet potatoes and combine well.
- Grease a mini muffing pan with coconut oil and fill each section with the hashbrown mixture.
- Bake for 15-20 minutes until the edges and top begins to brown.
- Let them cool to the touch before removing from the pan. A small fork should slide in nicely and take them out!