Sweet Potato Hash Browns are a fab dish to help make a yummy Sunday Brunch from home.
As always, they’re super quick and cost next to nothing to make so you can then add another dish to the list of meals you have conquered as a Healthy Cook.
I gave these a go for the first time on Sunday last and was nervous about the result.
I didn’t have the normal orange sweet potatoes handy but I had the smaller, white sweet potatoes as they are currently what’s in season.
What I like about these is that they are not as sweet as the regular orange potatoes and look more like regular potatoes so the trick to the mind that you’re having something naughty kicks in again.
They are still sweet enough that you know its sweet potato though which I like because I genuinely love the taste of sweet potato.
So my usual weekend breakfast is always poached eggs and then a little bit of whatever else I fancy. If I’m feeling extra clean, it’s poached eggs, wilted spinach and toasted porridge bread or sometimes I will throw together black pudding, haloumi and poached eggs which is seriously yum!
So last Sunday I met myself in the middle and said I would have my usual poachies but with a something a little more weekend than spinach and toast.
These homemade hash browns are popping up all over my Instagram and Facebook feed so I said I’d give them a go myself and hope for the best.
And this is what I came up with;
2 small White Sweet Potatoes / ½ medium – large Sweet Potato
1 small bunch Fresh Parsley, chopped
1 small handful of plain Brown Flour
2 Tbsp. Olive Oil / Coconut Oil
Salt & Pepper to taste
Heat some oil on a pan on the hob.
While waiting for the pan to heat, peel the sweet potato and grate through a cheese grater into a bowl.
Add parsley, flour, oil and seasoning into the bowl and mix it all through.
Add a little bit more flour or a little bit more oil depending on the consistency of the mix, it needs to be sticky and binding so it will hold together.
Once you have the right consistency, take half the mix in your hand and squeeze out any air pockets.
Pack the potato mix firmly between both palms of your hands until you make a firm patty that will withhold the pan.
Repeat this step with the second half of the mix.
You can make smaller ones if you wish but I got two good burger-sized patties from the above measurements.
Slap both patties onto the hot pan and press down with a spatula.
Cook on each side for about 4-5 minutes or when they start to turn golden brown.
I was unsure if the potato was fully cooked so I popped mine into the microwave for another minute just to be 100%.
You may not need to do this but it’s just a tip in case you’re unsure.
The hash browns are now ready to serve with whatever other breakfast ingredients you are in the mood for.
I had poached eggs with mine and the combo was really good together.
Let me know if you give them a go and what you have them with, I’m always looking for fresh ideas!