This recipe can be adapted to using sweet potatoes or potatoes alone to make your hash browns.
Suitable for maintenance and levels 1,2 and 3
Health Bite: Potatoes supply fibre, B-complex vitamins, vitamin C and useful minerals and are a better supply of energy than almost any other food crop, making them beneficial for chronic fatigue and digestive problems. Sweet potatoes provide some protein, vitamins C and E and a huge amount of carotenoids, including beta-carotene, which is beneficial for vision problems and cancer protection.
makes 8 to 12
1 medium sized sweet potato (6 to 8 oz), peeled
1 medium sized potato, peeled
1 tsp unrefined sea salt
2 tsp onion granules
1/2 tsp ground black pepper
2 tbsp olive oil
knob of butter for cooking
Grate potatoes either by hand or in a food processor. Over a sink, using hands, squeeze out as much excess water as you can (this allows the hash browns to crisp up when cooked) from the grated potatoes. You need to work quickly here as the potatoes will start to brown.
Transfer grated potato into a bowl and add the oil, onion granules and seasoning, mix well.
Heat the butter in a large frying pan. When it stops sizzling take clumps of mixture and flatten in hand into a disc shape, then pop into frying pan (will probably need to be cooked in 2 batches), continue this way with the rest of potato. Using a frying spatula further compress each hash brown down. Cook each side until browning and edges are crisp.
Works well with a Sunday breakfast and is especially good with fried or poached eggs.