This is a variation of the Curried Veggie Hash on page 120 of Everyday Paleo by Sarah Fragoso.
1 cup of sweet potato (yields about 2 cups shredded)
1/2 red onion
1 medium zucchini
1/2 medium yellow squash
1 T curry powder
3/4 tsp salt
1 T dried cilantro
1/3 cup coconut oil
1. Shred all the vegetables in a food processor.
2. Add in the spices and eggs. Stir.
3. Melt the coconut oil in a large pan.
4. Cook on medium heat until done (about 7-10 minutes).
Fragoso’s version uses cinnamon, shallots instead of red onions, and no yellow squash. I liked it, but decided to make a spicier version. This version is okay, although I think 1/4 cup of minced garlic would probably improve the taste. I wanted to use fresh cilantro but it had gone bad. I also think a few teaspoons of chopped fresh ginger would be a tasty addition. Finally, I’d even consider adding some Thai basil next time.
Ease of preparation: 4 out of 5
Taste: 3.5 out of 5