Yield: 6 pieces approx.
SWEET POTATO HASH BROWNS, EGG FREE
Delicious hash browns and very healthy. Only the goodness here, yummy dish and so quick.
Ingredients
- 1 ½ tbsp flaxseed meal , (blend flaxseeds into powder)
- 1 medium sweet potato, roughly grated (350-400 gr)
- ½ red onion, finely chopped
- 1 tsp cumin powder
- 2 tbsp corn starch or corn flour or tapioca starch, (organic)
- Fresh ground pepper and Himalayan salt to taste
- 1-2 tbsp coconut oil or olive oil, for cooking
Instructions
- Make a flax egg, by mixing 1 1/2 tablespoon of flax meal along with 3 1/2 tablespoon of water in a small bowl. Let it sit to thicken.
- In the meantime, wash, peel and grate roughly the sweet potato (food processor or box grater).
- Then, over a medium bowl, squeeze the water out of the grated sweet potato, using a light kitchen towel (or a nut milk bag) and remove as much liquid as possible. Don't skip this step, it will help them to stay compact. You'll have approx. 1/2 cup of water. Set the bowl with the orange liquid on the side. You'll be able to use the starch that will settle at the bottom.
- Transfer the grated sweet potato into a medium bowl.
- Chop finely the red onion.
- Combine the grated sweet potato, red onion, cumin and cornstarch. Add flax egg and fresh ground pepper. Mix it again using a wooden spoon first, then your hands to combine it well all together. Set aside.
- Now, it is time to add the natural starch from the liquid you have set aside. Throw away the orange liquid from your bowl. You will see now a little bit of natural starch at the bottom (maybe 1-2 tsp). Add the starch back to the sweet potato mixture. Mix again. It will help for the crisp.
- Heat some coconut or avocado oil in a non sticky skillet over medium-high heat.
- When the pan is hot, place 3 small handful of sweet potato into the skillet (approx. 1/4 cupful). Make sure the edges are tidy (to avoid them to burn). Press slightly each batch with a spatula to form a disc of approx. 10 cm like patties and 1 cm thick. You could use a cookie cutter if needed.
- Cook over medium heat for 8 to 10 minutes or so (or until the edge are turning brown).
- Flip them delicately and toss slightly if it is a bit messy (but freestyle is fine too) and cook the other side for another 4 to 6 more minutes (or until cooked). They will firm up. Repeat. Serve straight away and enjoy or keep in an airtight container in the fridge for few days.
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