Who doesn’t love a hash brown? As a child, it was all I’d ever eat from a McDonalds breakfast and I’d probably polish off 4 or 5 of them while my family chowed down on McMuffins.
What I don’t eat a lot of these days is regular potatoes, so when I had the brainwave that there must be a way of producing a healthier version of a fast food favourite, I couldn’t wait to give it a try! If you’re not so certain, how’s this:
5 hash browns = roughly 250 calories
Better yet, they’re super easy to make! I used 2 medium sized sweet potatoes, which produced 5 good sized hash browns, but you can use as many or few as you like as its all done on proportions.
- Take half of your SPs and chop them into chunks, then boil for 10 mins or until soft
- While the chunks are boiling, grate the other half into a large bowl
- Once soft, drain the chunks, add a tbsp of butter/margarine/whatever spread you like and mash until smooth
- Add the mashed potato to the bowl of grated SP and using a fork, mix to combine, ensuring all the grated stuff is stuck together
- In a frying pan, heat coconut oil (you can use other oil if you like!) until its hot enough that it hisses a little
- Using a spoon or your hands, take a lump of the potato mix and squash into a pattie, then drop into the oil
- Fry for about 2 minutes on each size, or until golden brown – you can use more oil if you’d prefer a deep fried effect, or less if you don’t, but you’ll probably need to re-oil the pan between each batch.
Ta-dah! I love serving them on a bed of spinach with a poached egg for a fancy-ish brunch, but how you eat them is entirely up to you!
You can also batch prepare these to freeze, then reheat under a grill or in the oven for about 10 mins!
Hello not-so-guilty pleasure!