RECIPE: Sweet potato hash browns

If you fancy a winter warmer for breakfast, these dairy-free, vegan sweet hash browns are a delicious and healthy option.

vegan-90

by Fiona Day |
Published on

Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.

Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.

Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.

In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches.

Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.

Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!

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