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Sweet potato hashbrowns

October 28, 2016

Here is the sweet potato hashbrown recipe that I posted on my instagram the other night when I made hashbrown burgers.

They are pretty easy to make, and by cooking one of the sweet potatoes ahead of time, it gives these a great consistency and helps them stick together.

You can have them in so many ways, i.e. with eggs for breakfast, with burgers like I did in the picture, or just as a side, with your protein and vegetables.


4 medium sweet potatoes

2 eggs, whisked

1/2 cup almond flour

2 teaspoons sea salt and pepper to taste

1/4 cup spring onions, chopped

1/4 cup coconut oil


Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.

Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.

Take the other 3 sweet potatoes and peel them. Then grate them with a grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt & pepper and spring onion. Combine with a spoon.

In a frying pan, pour coconut oil and heat over medium until your pan is hot. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.

Once cooked, place on a plate with paper towels to drain the oil. Let them cool slightly so they crisp up before serving.

Nutritional information:

(Makes 9 hashbrowns)

Per hashbrown:

Calories: 137

Carbs: 12g

Protein: 2g

Fat: 9g



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