Sweet Potato Hash Browns

March 01, 2018

Sweet Potato Hash Browns

I have been on my 12 week Reboot program for a few weeks now.  I am loving the simplicity and ease of the recipes.

I have noticed that the more nutritious food that I eat, the less I tend to eat.  Especially as there is good quality fat in every meal.

This morning I felt like something more substantial and I had the time to think about what I actually felt like.

Here it is, so good.

Sweet Potato Hash Browns

Serves 4 x 15cm Hash Browns 


4 cups sweet potato - grated or shredded
2 eggs
½ cup tapioca flour
1 tsp salt
½ tsp cracked black pepper
4tbs coconut oil 

Soak the grated or shredded sweet potato in a bowl of water.  Drain and rinse a few times to remove the starch.  
Roughly 3 times is enough.  Place the rinsed sweet potato into a clean tea towel and squeeze as much water out as possible.
Place the sweet potato in a clean, dry bowl and add all remaining ingredients, except the coconut oil.  

Mix completely, squeezing lightly to combine well.
Melt 1 tablespoon of coconut oil in a large frypan over high heat.  

Gently scoop 1 cup hash brown mixture and place it into the heated oil.  Working quickly gently push down the mixture with a spatula to flatten ensuring it cooks evenly.  Turn the heat down slightly.  
After 2 minutes, flip the hash brown and cook for a further 2 minutes.  
Turn out onto a plate and continue cooking until all of the mixture has been used up.

Serve immediately with hollandaise sauce or avocado and goats cheese.


If you would like to print or download this recipe, you can find it here.

Find out more about my 12 week Reboot program here.