Sweet Potato & Zucchini Hash Browns




Sweet Potato and Zucchini Hash Browns.

 

These make a fabulous meal for breakfast when they are topped with perfectly poached eggs!
 

You can make up a big batch and keep them in the fridge to use over a few days or even store them in the freezer to use when needed.

When pre prepared, they make a quick and easy, yet tasty meal.



Ingredients:

1 large sweet potato peeled (half grated; the other half cut into cubes, steamed, and then mashed with a fork)
2 medium zucchinis (grated)
2 eggs
salt and pepper to taste
olive oil, ghee or coconut oil (for cooking)

Method:

Mix all ingredients (except cooking oil) together in a large bowl.

Refrigerate mixture for 1 hour (or 20 minutes in the freezer), this helps the ingredients bind together better but if you do not have time, don't worry, just be gentle when cooking!

Divide mixture into 10 equal portions and form flat round patties.

Heat oil of choice in a fry pan on medium heat and cook hash browns on both sides until golden brown and cooked through.

Serve immediately or store safely in the fridge or freezer for another day.

Notes:

Sweet potato is a really hard vegetable to grate! I use my food processor on the grater function to get the job done quickly and effortlessly!

To save time, you can always use left over steamed sweet potato; just make sure you cook extra when you are going to make up a big batch of these.