6 ingredient Cheesy Sweet Potato Hash Browns

I made these amazing, super cheesy hash browns using sweet potatoes. Inspired from the one I had in Tassie. Tastes yum with some onion tomato relish. Very simple-only 6 ingredients and you can make this in 20 minutes. Brekkie or Dinner, this suits your need.

You need:

• 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
• Nutritional yeast-1 heaped Tbsp (leave it out for normal hash)
• Garlic-2 cloves-finely minced/grated
• Salt-to taste
• Coconut oil-to pan fry them
• OPTIONAL: Add Chili flakes/Chili powder/other spice powders if you like spices. I did not and yet, it tasted divine.

Method:

• 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 and add it to another bowl. Keep the juices. You might need them later on to shape the hash browns.
• Add the flours, garlic 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 🙂

Notes:

• Drizzle some lemon juice if you need the extra kick.
• Make sure they don’t turn soggy. You will never be able to flip them then.

Love Spices? Try these awesome Curried Hashbrown

6 ingredient Cheesy Sweet Potato Hash Browns

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

6 ingredient Cheesy Sweet Potato Hash Browns

Author: Charanya

Recipe type: Vegan, Gluten-free,Soy-free,Yeast-free,Vegetarian, Nut-free, Yeast-free, Sesame-free

Cuisine: British

Serves: 10 hashbrowns

Ingredients

• Grated Sweet Potato-1 medium -yields 2 cups
• ¼ cup chickpea flour (no chickpea flour? substitute with more brown rice flour)
• ¼ cup brown rice flour
• Nutritional yeast-2 heaped Tbsp (leave it out for normal hash)
• Garlic-2 cloves-finely minced/grated
• Salt-to taste

Instructions

1. 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.
2. Now squeeze the sweet potato as much as you can and add it to another bowl. Keep the juices. You might need them later on to shape the hash browns.
3. Add the flours, garlic and mix well. If they crumble, add the juices little by little and shape them.
4. 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.
5. Add a tsp of coconut oil and keep them on a medium heat and cook until they are crisp 🙂

Notes

Drizzle some lemon juice if you need the extra kick.
Make sure the mixture doesn't turn very soggy. You will never be able to flip them then.

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