These sweet potato hash browns are a delicious alternative to the regular, deep-fried variety.

They take just 10 minutes to make and pair beautifully with poached eggs or smashed avocado. Simply prepare your mix, heat up a pan and get cooking.

 

Ingredients:

  • 150g sweet potato, peeled and shredded
  • 1/4 white onion, peeled and shredded
  • 1 clove of garlic
  • 1 egg, beaten
  • 1/2 tsp cumin
  • 2 tbsp gluten-free flour
  • 1 tsp coconut oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • freshly chopped chives

Method:

  1. Pat the grated sweet potato dry, and add to a mixing bowl.
  2. Add the diced onion, finely chopped garlic, cumin, salt and pepper, and combine well.
  3. Add the beaten egg and flour and mix well.
  4. Heat the coconut oil in the pan.
  5. Using a spoon, scoop out a heaped tablespoon of the mixture. Add to the pan and press down with the back of the spoon to shape into small, thin ‘patties’.
  6. Cook for five minutes on each side, flipping twice until they are golden brown all over.

Serving suggestion – top with fresh chives and poached eggs.

Macros:

(Served with two poached eggs)

Calories: 452 Carbs: 45g Fats: 20g Protein: 23g

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