Sweet Potato Hash Browns (courtesy of A Hungry Blonde)
I love brunch and these are such a simple meal that will be appreciated by the whole family!
Ingredients:
2 medium sweet potatoes
1⁄2 a white onion chopped
2 tsp of smoked paprika
1 egg
2-4 tbsp of flour
1 tsp of sea salt
1 tsp. fresh ground black pepper
olive oil for frying
Toppings: Grilled halloumi, poached egg, smoked salmon, roasted vegetables, bacon, guacamole or plain avocado
Method:
Wash and peel sweet potatoes, then shred them with a cheese grater.
Place the sweet potatoes in a cloth and squeeze the remaining water.
Place the mix in a bowl and add the chopped onion, spices, egg, salt, pepper and then the flour. Mix everything well.
Form 4 evenly sized hash browns with the mix.
Add 1-2 tablespoons of olive oil or coconut oil to a frying pan and heat on medium.
Once the oil is hot enough (test by dropping a little bit of sweet potato to see if it sizzles) then place the hash browns in the pan and cook for 3-4 minutes, then flip and cook for 2 more. You may need to vary the cooking time.
Remove them from the heat when they are golden to medium brown and crispy is what you’re going for.
Place the hash browns on a paper towel to soak up any extra grease.
Top with eggs for the high protein element or another protein source of your choice
