Since I’ve been eating more carbs lately, one of my favorite things to eat for breakfast is hash browns.
In addition to carbs, I’m trying to eat more salt. Most of us don’t eat enough salt these days. We eat about half the salt we used to eat a hundred years ago.
“…a lack of sodium slows metabolism, lowers carbon dioxide production, and creates inflammation, stress and degeneration. Rephrasing it, sodium stimulates energy metabolism, increases carbon dioxide production, and protects against inflammation and other maladaptive stress reactions.” — Ray Peat
“A very recent study demonstrated that when healthy people were placed on a very low-salt diet they developed insulin resistance within seven days.” — Morton Satin PhD and Vice President, Science and Research at the Salt Institute, in Wise Traditions, Spring 2012
Nothing like kicking off your morning and your metabolism with some salty, starchy hash browns.
Coconut oil is very good for the thyroid. I don’t like the idea of eating hash browns cooked in soybean oil, which is what you get when you eat them at a restaurant.
Now you can make healthy and totally delicious hash browns at home. This recipe is a snap, especially if you have a food processor. Your family will love these hash browns!
Where to Buy Expeller-Pressed Coconut Oil
I buy it in the money-saving 5-gallon bucket. It’s extremely shelf-stable and will last in your kitchen for years (of course, mine never lasts that long — I go through a bucket in about a year or so).
Equipment Needed for This Recipe
Cast iron skillet
Food processor or box grater