Hashies! In honor of my dear friend Megan Hennessey

User Avatar
Member since 2013
No Video

Serves 2-5 | Prep Time 20 min | Cook Time 25 min

Why I Love This Recipe

This is a recipe where proportions are the best guides for amounts.

I love this served for breakfast with some protein.

I cannot stress how superior coconut oil is for cooking especially in this application.

Ingredients You'll Need

Coconut oil
Garlic (freshly smashed and chopped)
Grated sweet potato or yam
Grated apple, I like fuji or honey crisp
Lemon grass (either from a tube or fresh)
Grated ginger (peel with a spoon)

If you absolutely can’t stand eyeballing it:

2-3 cups 226-339grams grated sweet potato
1-2 cups 113-226 gram grated apple
3-4 cloves 12-18 grams garlic
2 tbsp ~14 grams lemon grass
2 tbsp ~14 grams grated ginger
4 tbsp ~28 grams coconut oil


I love making this in a nicely seasoned cast iron pan. Start with a half a golf ball sized chuck of coconut oil (2 tbsp. or 30 mL), let it melt in your large pan/skillet. Add the smashed and chopped cloves of garlic and allow them to brown before adding the chopped or squeezed from a tube lemon grass (start small and increase to taste). After thoroughly mixed, add some grated ginger, let the flavors mingle and heath together or low heat while you grate equal amounts sweet potato and apple. Add more coconut oil to keep everything crispy and delicious. Add the grated goodness. Don’t stir too aggressively; you want it to crisp up. So freakin’ good!

Questions, Comments & Reviews

More Great Recipes: Breakfast | Gluten-Free | High Fiber | Misc. One Dish
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana