Thursday, November 10, 2016

Sweet Potato Hash Browns

Sweet Potato Hash Browns
Serves 9
  • 4 medium sweet potatoes
  • 2 eggs, whisked
  • 1/2 cup almond flour
  • 2 teaspoons sea salt
  • 1/4 cup green onions, chopped (plus some for garnish)
  • 1/4 cup coconut oil
  • 1
    1. 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.
  • 2
    2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
  • 3
    3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
  • 4
    4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. 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.
  • 5
    5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!
I halved the recipe used AP flour and vegetable oil. Mine are not Paelo


1 comment:

Gene Black said...

Thanks! I can use coconut oil, but I don't have almond flour - so it is good to know that all purpose flour will work just fine.
I do love sweet potatoes.