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Sweet Potato Hash Browns

by Jac's Veghead (follow)
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The ever popular hash brown made healthier with sweet potatoes. These babies are crispy, crunchy and perfect for breakfast, brunch or just for a snack.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 6 hash browns - 2 servings

2 medium sweet potatoes (about 300 gm)
brown onion
3 garlic cloves
1 tbsp coconut oil
cup wholemeal flour
1 egg
tsp. black pepper and salt

Peel and grate the sweet potatoes into a bowl.

Add the diced onion, flour, crushed garlic, salt, pepper, and 2 teaspoons of coconut oil to the sweet potatoes and mix everything well.

Add 2 teaspoons of coconut oil to a non stick pan over a medium-high heat. Test the pan by tossing in a couple of sweet potato shreds if the oil crackles the pan is ready. Use a cup to measure the sweet potato mix into the pan and then use a spatula to flatten them out.

Cook for 3 minutes, then flip and cook for 2 more minutes. As you finish each hash brown place it on a paper towel to drain any access oil. Repeat until all the mixture is gone.

Serve hot with your favourite breakfast sides. I chose a runny egg, avocado and beans and it was bliss!

#Sweet Potatoes
#Hash brown
I like this Recipe - 4
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