These hash browns can be enjoyed for breakfast, lunch, brunch, or dinner. The wholesome savoury flavours of sweet potato team like a dream with almond meal, eggs and shallots. Just add your favourite accompaniments and you’ll have a meal you’ll go to bed dreaming about!
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 3 eggs
- 2 tbsp coconut oil
- ¾ cup almond meal
- 500g sweet potato, peeled & grated
- 3 shallots, finely sliced
Method
- Preheat oven to 180°C and line 24×32cm baking tray with greaseproof paper.
- Whisk together eggs, coconut oil and almond meal in large bowl until creamy.
- Add grated sweet potato and shallots and mix.
- Spread evenly over baking tray and bake for 40 mins.
- To make it crispier on top, place under grill for 3-6 mins after baking.
- Slice and serve with favourite accompaniments.
- Keep in fridge up to 4 days.
- Note: Hash browns can be heated up in the toaster with ease.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
