Sweet Potato Hash Browns

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Vegan Friendly

Hash browns (or rosti) are an easy, healthy recipe to make for any meal. For a hearty breakfast add bacon, eggs or avocado, or for lunch or dinner, add some salads, meats, fish or roasted veggies (and don’t forget your favourite condiment).

Depending on your source, hash browns are traditionally made with cooked potato, while rosti is made with uncooked potato. I’m not a big fan of white potato and prefer to use uncooked sweet potato when I make mine.

INGREDIENTS:

• 2 tablespoons psyllium husk + 1/3 cup water
• 4 cups sweet potato grated
• 1 x clove garlic diced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons mixed herbs
• 1 teaspoon himalayan salt
• 1/3 cup coconut flour
  
  
  

METHOD:

1. Mix psyllium husk and water together and set aside.
2. Preheat oven to 200°C.
3. Prepare baking trays with baking paper.
4. Mix all ingredients together in a large bowl, including the psyllium husk. (The moisture will start to come out from the sweet potato, making it stick together.)
5. Divide the mixture into 8 and flatten out on the prepared baking trays to 1cm in thickness. (*see notes)
6. Brush top of hash brown with extra virgin olive oil.
7. Place in oven and cook for 20 minutes
8. Remove from oven and flip hash brown over, baking for another 20 minutes or until golden brown.
9. Top with your favourite toppings.

NOTES:
* I use two baking trays for this recipe.
** If you are using silicon baking mats as your liner, you will need to brush olive oil on the mat before placing the mixture on.
*** The hash browns are great hot or cold and last in the fridge covered for up to a week.