Sweet Potato Hash Browns Recipe

How to make Sweet Potato Hash Browns

Method

Make the salsa first by placing the tomato, chopped onion, coriander and chilli into a bowl. Add lime juice and stir to combine. Season with salt and set aside.
For the hash browns, coarsely grate the sweet potato and onion and place into a mixing bowl. Add the paprika, eggs, flour and baking powder and season very well. Stir until batter is combined.
Place oil into a large frying pan over a medium heat. Add large spoonfuls of the batter and gently press down to make them approximately 1cm thick. Cook for 3-4 minutes each side or until crispy and golden. Drain on paper towel to remove excess oil.
Serve with tomato salsa, avocado slices and lime wedges. Garnish with coriander leaves.

Tip: The quickest way to grate the sweet potato and onion is to use the grater attachment of a food processor. The hash browns can be any diameter, but the smaller they are the easier they are to handle and flip over.

Optional: To make a more substantial brunch dish, serve with a soft-set fried or poached egg.

Makes:
4-6

Prep Time:
20 minutes

Cook Time:
20 minutes

Ingredients

500g sweet potato, peeled
1 whole red onion, peeled
1 tsp Stonemill paprika
2 Lodge Farms free range eggs
100g White Mill plain flour
1 tsp White Mill baking powder
½ red onion, finely chopped
2 truss tomatoes, deseeded and diced
Handful coriander leaves, chopped, plus extra to serve
1 tsp finely chopped red chilli
1 lime, juiced
Remano olive oil, for pan frying
1 hass avocado, sliced
Salt, to season
Lime wedges, to serve

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