Sweet Potato Hash Browns are a lovely alternative to traditional hashbrowns with eggs at breakfast or can be pulled out for the evening and paired with a vegetable and poultry, as shown here. They play well with yolks and are delicious in the evening as well. These would also taste fabulous with a cream fraiche if you tolerate dairy!
A thank you to My Sequined Life for the backbone of this recipe, which I played with because I have a hard time following any recipe precisely!

• 1 large sweet potato (or 2 small/medium), peeled and grated
• 3/4 tsp salt
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. dried onion flakes (or use onion powder)
• 1/4 tsp ground black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp curry powder
• 1 extra large chicken or duck egg *optional*
• 1 tbsp coconut oil, to grease the cookie sheet

1. Preheat oven to 425 degrees F.
2. Peel and grate sweet potato(es) using a box grater. Add the grated sweet potato to a colander and thoroughly rinse to get rid of the excess starch. The water will be cloudy and slightly orange at first; rinse until the water is clear.
3. Dry the shreds at much as possible. The quickest way is to add the shredded sweet potato to a salad spinner. Alternatively (or additionally), place the shreds between two layers of paper towels and squeezed out any excess moisture.
4. Add shreds to a bowl and sprinkle salt, onion flakes, black pepper, paprika, and curry powder. Add egg, which will help bind the patties you’ll form. Mix well to combine.
5. Generously grease a baking sheet with coconut oil. Form rough “patties” with the potato shreds and place them evenly spaced on the baking sheet.
6. Cook in the 450 degree oven for about  7-10 minutes, and then remove. Reduce oven temperature to 350 degrees F.
7. Flip sweet potato patties over, pressing gently down on each to flatten.
8. Place patties back in the oven and bake for an additional 15-20 minutes, or until the hash browns have browned nicely around the edges. Let cool on the baking sheet.

If you’ve ever had legit Mexican food these will taste familiar. It’s common to soak onions in lime and water to reduce the pungency of them before adding them to tostadas, tacos, and other South of the Border street food. I took the traditional method a step further by adding salt and letting the onions ferment on the countertop for 5 days. The result is nothing short of marvelous, and adds a bright dash of flavor to chicken soup, pozole, tacos, guacamole, sandwiches, and anything else you enjoy onions on while delivering billions of happy probiotic bacteria. 

2 red onions, peeled and thinly sliced into half moons

Juice and zest of 1 lime

1/2 lime, thinly sliced into rounds

4 cups water

2 tbsp. salt

Dissolve salt into water. Layer the bottom of a quart canning jar with lime rounds. Mix lemon juice and zest with onions. Add onions to the quart jar, making sure all juices are included. Top with salt water. Layer an additional layer of lime slices on top of the jar, so they stick out just above the lip of the jar.
Seal the jar. It’s okay (and good) if the water sills out over; this ensures there is less oxygen in the jar.

Let sit in a warm dark place for 3-5 days, breaking the seal every 48 hours to release pressure.
Once the onions are to your liking, refrigerate them to prevent further fermentation.