Sweet Potato Hashbrowns
Do you crave something sweet and savory in the morning? Try making yourself these Sweet Potato Hashbrowns!
- 1500 grams of Sweet Potatoes (3-4 sweet potatoes)
- 1/2 of Trader Joe’s Gluten Free Flour
- 2 large eggs
- Coconut oil for cooking
Macronutrients for One Hashbrown (approximately 200 grams, may differ based on ingredients)
Protein- 3.8 grams
Carbohydrates- 34.1 grams
Fat- 1 gram
Sugar- 6.2 grams
Fiber- 4.4 grams
Wash sweet potatoes. Peel 1000 grams (2-3 sweet potatoes.
With the other sweet potatoes(~500 grams) with skin, poke holes with fork. Wrap in moist paper towel. Microwave 3-4 minutes, turn microwave for an additional 3-4 minutes. Allow it to cool for 5 minutes remove skin.
While your baked sweet potatoes is cooling . Take your raw sweet potato and shred. I would suggest using a mandolin slicer (OXO, makes a nice one).
Remove skin from baked potatoes and mash. Combine 2 eggs and gluten free flour in a bowl. This will make your dough.
Take your dough and fold it into your shredded raw sweet potatoes. The result is a sticky shredded sweet potato.
Turn on griddle or pan on a medium heat. Coat with coconut oil.
Take a palm full of shredded sweet potatoes and use hand to form ball. Flatten ball into pan using spatula press ball down into pan. Allow it to sit in pan 5-6 minutes. The side should become a golden brown.
Flip hashbrown to other side. Cook 5-6 minutes until golden brown on other side.
And voila you have Sweet Potato Hashbrowns! Bon Appetite!
Aren’t these delicious?!?!?
Leave me a comment below to let me know how much you enjoyed these.