4 organic sweet potatoes (scrubbed and shredded)
1 organic sweet onion (shredded)
1/8 cup fresh thyme
Himalayan pink salt (to your taste)
Crack black pepper (to your taste)
1-2 T coconut oil
Directions:
Mix the shredded potatoes, onion and the fresh thyme in a bowl.
Pan fry (I use a griddle)
Melt 1T coconut oil on the griddle then place the shredded blend on the griddle evenly med heat.
Turn the potatoes over after about 15 minutes or golden brown.
Bake: pre heat oven 400° - Use a Texas sheet cake pan lined with parchment paper.
Place 1T coconut oil on parchment and place in the heating oven to melt.
Spread shredded blend evenly over the oiled parchment.
Bake for about 15 minutes the turn the potatoes over to get crisp on the bottom.
These are so tasty you may never eat white hash again!