Sweet Potato Hash Browns

Didn’t know I needed them in my life until now 🙊🤤

Sweet but savoury deliciousness 💛

A great substitute for regular potato hash browns

+ sweet potatoes have a lower GI, more fiber, and large amounts of beta carotene

Ingredients:

• 1 large sweet potato peeled, about 3½ cups

• 2 tablespoons onion grated

• 2 eggs

• 1 tablespoon GF flour

• 1/2 teaspoon salt or to taste

• 1/4 teaspoon ground black pepper

• 2 tablespoons extra virgin olive oil

Instructions:

1. Preheat oven to 350°F.

2. Coarsely grate the potato and place in a bowl of cold water. Swirl a few times and drain. Gently squeeze out moisture from the potatoes.

3. Combine potato, onions, eggs, flour, salt + pepper to taste in a medium bowl.

4. Heat oil in a large skillet over medium heat.

5. Scoop heaping tablespoons of the potato mixture onto the hot oil and gently flatten with a spatula.

6. Cook until lightly browned, about 3-4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining batter.

7. Place browned hashbrowns on a baking sheet and bake 10-12 minutes or until cooked through.

Recipe inspired from Spend With Pennies