These hash browns are so delicious and versatile you can have them for breakfast, brunch or lunch! Sweet potatoes are a healthy choice, being high in fibre, iron, calcium, selenium, B vitamins and vitamin C. Adding eggs provide a great source of protein and if you love avocado like I do, they are a great source of healthy fats. These ingredients combined make one healthy and filling meal!
2 medium sweet potatoes, grated
1 teaspoon salt
1 teaspoon freshly ground pepper
1 large egg
¼ cup almond flour
1 tablespoon cornstarch
3 tablespoons chives, finely chopped
3 tablespoons butter or olive oil
1 poached egg (one per serve)
1 tablespoon distilled white vinegar
1 cup green leafy salad, washed (optional)
1 ripe large avocado, mashed (optional)
Peel, wash and grate sweet potato.
Place grated potato in a mixing bowl, sprinkle with salt and pepper, stirring well.
Place the sweet potato into a clean tea towel and wring out excess moisture. Note: the more moisture you remove from the potato, the crispier your hash browns will be.
Return grated potato to the mixing bowl.
Mix in egg, almond flour, then add in cornstarch and chives. Mix well.
Using clean hands mold mixture into patties (as big as you like).
Heat fry pan on high heat. Add butter and melt.
Once butter has melted, reduce to a medium-high heat and add patties, cooking on both sides until golden brown (approximately 3-4 minutes per side). Repeat until all patties cooked.
While patties are cooking, place avocado in a small bowl and mash with a fork, or wash and prepare green leafy salad (optional).
To poach the eggs, fill a small pot with water and add 1 Tbs of distilled white vinegar and bring to boil to poach egg (full instructions below).
Remove patties from pan and top with mashed avocado or green leafy salad (optional) and poached eggs. Season with salt and pepper and enjoy!
Fill a small pot with 3 inches of water, adding 1 Tbs of distilled white vinegar.
Bring water to a boil then reduce to a simmer.
Using a whisk, stir the water in a circular motion to create a whirlpool.
Gently pour the egg into the centre of the pot.
Poach eggs for 3½ - 4 minutes for a soft runny yolk, or 4-5 minutes for firmer yolks.
Remove from water with a slotted spoon and serve immeditately.