Ingredients 2 medium sweet potatoes (about 300 gm)
¼ brown onion
3 garlic cloves
1½ tbsp coconut oil
¼ cup wholemeal flour
½ 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 ¼ 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!