|Posted on November 28, 2015 at 9:10 PM|
Sweet Potato and Apple Hash brown with a Fried Egg
1 extra large sweet potato [peeled and shredded]
1 medium gala apple ( peeled and shredded)
1/2 tbsp ginger (peeled and shredded)
1 1/2 tbsp. olive oil
1/4 c. gluten-free flour
1/4 tsp. ginger powder
1/4 tsp. of cinnamon
1 tsp. sea salt
1/2 tsp. fresh ground black pepper
2 tbsp. coconut oil for frying
1. Wash and peel sweet potato and apple, then shred them. Using a colander, rinse the
sweet potatoes until the water runs mostly clear. Squeeze the rinsed potatoes to
remove excess water and empty them into a medium bowl with the shredded apples
2. Add flour and all the spices to the vegetables and ginger, mix everything well.
3. Add 2 tablespoons of coconut oil to a cast iron skillet or regular non stick skillet and heat on
medium-high. Test the pan by tossing in a couple of sweet potato shreds — if it
crackles, the pan is ready. Use a ¼ cup to measure the hash brown mixture into the
pan and then use a spatula to flatten them out into a nice circle.
4. Cook for 3 minutes, then flip and cook for 2 more, you may need to adjust time
based on your stove. When golden brown they are ready.
5.Remove them from the skillet and allow them to cool for a few minutes on a paper
1. Heat 1 tsp. olive oil in nonstick skillet over medium-high heat until hot.
2. Break your egg and slip into pan. Immediately reduce heat to low.
3. Cook slowly until whites are completely set and yolks begin to thicken but
are not hard. Take your spatula, place it under the egg and carefully flip it over
in pan. Cook second side to desired doneness. I cook mines until the whites are not watery, but solid.
You can serve them in a cast iron mini skillet for individual serving or in a large skillet with a fried egg on top of each hash brown. This recipe makes about 6-8 hashbrowns.