Spiralized Garlic Sriracha Yam Hashbrowns

Educational Requirements for Chiropractors

When I first encountered this recipe from FitFoodieFinds, I knew I would be replicating my own version of it very shortly. This recipe is not only a healthy spin-off of everyone's favorite breakfast side dish, but was also another great excuse to bust out my Spiralizer. It also called for very few ingredients, which was a win-win-win for me. If you don’t have a Spiralizer, feel free to use a knife and a little extra elbow-grease for more of a ‘diced’ hashbrown.

Now on to the recipe...

Serving size: about 2


  • 1 tablespoon of coconut oil (you can also use extra-virgin
  • organic olive oil if you keep the heat low, although this will extend the cooking time)
  • 1-2 tablespoons minced garlic
  • 1 large yam, peeled and spiralized
  • pepper to taste
  • ~2 teaspoons of sriracha


1. Peel and spiralize yam. If you don’t have a Spiralizer, you can dice the yam into small cubes instead.
2. Cut the yam into smaller pieces with a scissors, so that it is easier to eat. This will also make stirring the ingredients much easier and will also help the yams to cook faster.
3. In a large sauce pan or wok, begin cooking minced garlic and coconut oil to a medium heat. Then, add yams, sriracha and pepper.
4. Sautee all ingredients, while stirring consistently, for about10-12 minutes, or until yams are cooked through and have begun to crisp.


This recipe has a TON of great flavors that can be an awesome side-kick to breakfast, lunch or dinner!

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