Description
These quick and easy sweet potato hash browns are the perfect bread substitute for your breakfast or brunch! Crispy on the outside and soft on the inside, I promise you will love them. Gluten-free & dairy-free.
Ingredients
Scale
1 cup packed of grated sweet potato
1 tablespoon of buckwheat flour
1/2 teaspoon of spice mix (cumin, turmeric, ground pepper)
1/8 teaspoon of salt
1 organic egg
Instructions
- Add all the ingredients to a medium size bowl, and mix well to combine.
- Add a drizzle of olive oil to a pan on medium-high heat. Add a spoonful of the hash brown mix to the pan, and shape the sides to make them round. Repeat the process until you've used all the mix.
- Cook the patties for approximately 3 minutes on each side, or until they're nicely brown. TIP! Press them with a spatula to make them more compact and soft on the inside.
- Enjoy!!
Notes
- If you prepare the mix ahead, store it in the fridge in an airtight container for up to 3 days (the sweet potato will oxidate a bit).
- You can also cook them and store the patties already made in the fridge in an airtight container. Either eat cold or warm up in a pan or microwave.
- Play around with the spices if you wish!