Gluten free sweet potato hash browns

Seb Tucknott

Founder IBDrelief

Serve with eggs, bacon, sausages or whatever you fancy!

Ingredients

1 large Sweet Potato
½ Onion chopped
1 Leeks
Sea Salt (to taste)
Ground Pepper (to taste)
3½tbsp Coconut Oil
3½tbsp Olive Oil

Method

  1. Peel the sweet potatoes, then shred them using a grater or blender with grating attachment
  2. Rinse the sweet potatoes until the water runs mostly clear and squeeze them to remove any excess water
  3. Add onion, gluten free flour, 1½ tablespoons of olive oil, salt and pepper. Mix everything well
  4. Add 2 tablespoons of olive oil or coconut oil to a skillet on a medium to high heat. Add a few sweet potato shreds — if it crackles, the pan is ready. Flatten out a ball of the mixture and add to the pan
  5. Cook for 2-3 minutes on each side until golden brown and crispy
  6. Remove the cooked hash browns and place them on a paper towel to remove the excess oil and cool slightly
If you have any uncooked hash browns left over you can freeze them and cook them straight from frozen another day.
Seb Tucknott

Founder IBDrelief

I was diagnosed with ulcerative colitis in 2008 and am the founder of IBDrelief.

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