Sweet Potato Hashbrowns


“I’m not a fan of hash browns” said no one ever! And with this super simple and delicious recipe you can have them at home, any time you want.  

We chose to use sweet potato for this version because the gentle sweet flavour is oh-so good with a sprinkling of salt. Also, sweet potatoes are a good source of beta-carotene and contain a bit more fibre than your standard potato (which helps to get your digestion moving in the morning). Tapioca Flour has a lower GI than standard flour and it gives the hash brown a really satisfying texture.

To complete this breakfast, and make sure we are all starting our day with a balanced meal, we have paired our ridiculously easy and delicious hash browns with an egg (protein, tick) avocado (healthy fat, tick) kale and spinach (fibre, vitamin A, vitamin C, B6, calcium, magnesium, iron, tick tick tick).  We also included some gut-loving sauerkraut and our Wholefood Pantry Hemp Seeds and Pepitas to make sure we have covered a massive spectrum of nutrients.

So there you have it. Hash browns are not just a hang-over cure (although they definitely are that too) they can also be a nutrient packed, clean way to start the day!


Ingredients

2 small sweet potatoes (400g)

1/2 avocado, sliced

Handful of kale (leaves torn from stem)

Handful of baby spinach

1 organic free range egg

1 tbsp Sauerkraut

Squeeze of lemon

Olive Oil

PRODUCTS

1 1/2 tbsp of The Wholefood Pantry Organic Tapioca Flour

1 tbsp The Wholefood Pantry Organic Hemp Seeds

1 tbsp The Wholefood Pantry Organic Pepitas

1/2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt


1. Grate sweet potato into a bowl, combine with tapioca flour. (note the mixture is quite dry and loose)

2. On a low heat, add 1tbsp oil to a fry pan, then add ½ cup of the mixture. Flatten out so it is quite thin round-ish shape, repeat 2-3 times, cook in batches if necessary. It might look like the mixture won’t form a patty, but as the liquid comes out of the sweet potato, the tapioca becomes quite sticky.

3. Cook gently for 2-4 minutes, checking to see if the hash is golden brown. Flip and cook for another 2-4 minutes.

4. Meanwhile, place butter or olive oil in a pan on medium heat. Add in kale then crack the egg in the same pan. Cook to your liking.

5. Bring all ingredients together on the plate, season to taste.

Products

Organic Tapioca Flour

Organic Tapioca Flour

$6.95

Organic Hemp Seeds

Organic Hemp Seeds

From $29.95

Organic Pepitas

Organic Pepitas

$6.95

Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt

$6.95



Related Recipes