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
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
- 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)
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 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?
Ingredients
- 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)
- Lemon Juice-to drizzle (optional)
Instructions
- 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 🙂
Nice twist to the hashbrown.. Looks delish Charu
<3 Thanks Vidz
Am I missing something? I don’t see any curry in ingredients. But it looks really really good
Hey Laura, when you mix the spice powders, it tastes like curry powder. Thanks.
I wish I love sweet potatoes, I like only those which we get in India!!! Let me give this a try and see if I get to like them soon 🙂
I am sure you will love it Malar <3 Sanju loves this. If he does, am sure anyone else will 🙂
Wow Charanya! These look fabulous.
Thanks Sonal <3
Wow scrumptious looking hash browns. ..yummmmy yummmm
Thanks Chits <3
omg…I want this! These look wonderful Charanya. Will be making them soon!
Thanks Omar. People here in Sydney call me Chaz and am so used to it. Whenever you use my name, it’s like ‘Yeah, that’s me’ 🙂
What an ingenious combination of flavours and textures, Charanya! Thank you so much for bringing it along to Fiesta Friday – it’s the perfect party food!
Thanks <3
Now, these look delicious especially with sweet potatoes 🙂
Thanks Judi <3
What can I use instead of brown rice flour? I have chickpea flour, just not any rice flours.
You could use 1/4 cup +1.5 Tbsp of chickpea flour and 1.5 Tbsp of cornflour. Do you stock cornflour, Laurel?
Very tasty, I added little different spices and black salt and they were delish.
Glad you liked them Agnes 🙂 Black Salt- genius idea. I should try that too <3
Hi there, I am going to make these today. Going by your not wasting peels, I was wondering if I could shred the SP with the skin on. I normally by organic so I can eat the SP with the peel. Let me know.
ur recipes are just SO GOOD!!!!!!!!!
Sure you can. It should be fine. Your comment just made my day 🙂
I just made them today and they are DELICIOUS! Most of all the ease of the recipe to follow except I am not a cook so “salt to taste” turned out a bit more as I truly did not know how much to add as I had already sprinkled some in the SP shred BUT it still turned out yummy!!! I used the Coconut Oil spray that we get here in the US, so virtually no oil at all. I just started cooking thanks to you, Richa & Holy Cow as being a Vegan & gluten free was tasteless & tough until now! I am doing a happy dance & my dog thinks I have lost it. :-)) THANK YOU, for such wonderful recipes
Yayyy!!!! Thanks for trying my recipes. Glad you like it. Sure, I will try to measure some salt out from next time. I use hand and eye to judge the salt. I am very happy that you love it 🙂