How good does this look? I love, love and absolutely love this hashbrown. Awesome for brekkie and even better with a salad for dinner, you won’t miss dressing on your salad.
I love sweet potato hash brown. Had my very first at FreshonCharles, Launceston, Tasmania. They were so good that I replicated the day I landed back in Sydney. Nailed it and Been making variations ever since.
For Meatless Monday this week, it is curried hash with some basic ground dry Indian spices and let that do the magic with sweet potatoes. Probably, my best recipe so far. Tastes like a cross between pakoras and hash browns. YUM <3 This also goes to Friday Fiesta-64
- Grated Sweet Potato-1 medium -yields 2 cups
- 1/4 cup chickpea flour (no chickpea flour? substitute with more brown rice flour)
- 1/4 cup brown rice flour
- Cumin seeds-1 tsp
- Ground red chili powder-1 tsp
- Turmeric powder-1/2 tsp
- Garlic-2 cloves-finely minced/grated
- Salt-to taste
- Coriander leaves-1/4 cup finely chopped
- Coconut oil-to fry the hash
- Onion-2 Tbsp (optional)
- Add salt to grated sweet potato and use your hands (get dirty) and mix salt well. Rub salt with the grated mixture and let it sit for 10 minutes. It will ooze out the juices. Now squeeze the sweet potato to discard all possible water out of it and add it to another bowl. Collect the juices. You might need them later on to shape the hash browns.
- Add the flours, garlic, spices, cumin and mix well. If they crumble, add the juices little by little and shape them.
- On a hot griddle, add a ladle full of the mixture and spread it evenly on the griddle. Pat them as thin as you can.
- Add a tsp of coconut oil and keep them on a medium heat and cook until they are crisp 🙂
Check out my cheesy hash brown recipe– only 6 ingredients and super yum <3
Or these Red-Quinoa Sweet Potato Patties?