Sweet Potato Hash Browns, Egg free and With Flaxseeds
With my kids, I prioritize simple homemade recipes and it doesn’t get much simpler than this sweet potato hash browns recipe, that is egg free. Instead of an egg, I have used a flax egg that brings more nutrients to these sweet potato hash browns recipe.
Many hash browns recipes are made with eggs, regular potatoes and a lot of unhealthy oil (as it is fried). The hash browns recipe I publish here is maybe less structured, but is LIGHTER and HEALTHIER than any other hash browns and to be honest, I would not go back to any other recipes.
What are the nutrients dense ingredients in this healthy recipe ?
To start, I am using sweet potato instead of regular potato. Because sweet potato is rich in vitamin A, C and manganese. And it promotes gut health. Once they are grated and squeezed, I add cumin, only 2 tablespoons of organic cornstarch, a homemade flax egg, salt and pepper and finally, more natural starch.
There are only 2 tablespoons of cornstarch, but you could use brown rice flour or none. In this case, the patties will be less firm and crisp, and definitely more freestyle.
A flax egg is made out of flax meal and is another nutrient-dense ingredient that will help this hash browns to stick together.
Finally, I use only a little bit of olive oil in a non stick pan to cook them on each side (and reduce significantly the amount of unhealthy oil usually used for hash browns).
What is the natural starch ingredient in this hash browns recipe?
You know how much I love everything natural. While you squeeze the liquid out of the grated sweet potatoes, you will have an orange liquid. If you let sit this liquid for a while on the side, you will be able to collect the starch that has formed at the bottom. How to do it ? Remove the liquid only (and save for a smoothie) and use the little starch that has settled at the bottom. It might be only 1 to 2 teaspoon. But this starch will help your hash brown to naturally crisp more.
How to do hash browns?
Once you have your sweet potato mixture ready with the delicious spices and starch, I cook small handful (3 at a time) in a pan. Cook it over medium temperature to let it crisp. After 10 minutes on 1 side (the edge becomes brown), delicately flip them and cook for another 4 to 5 minutes (or more if needed) until crisp.
Best sauce
I like to serve it with my vegan raita and some cucumber salad or sprouted beans on the side. It’s fantastic because for this dish, the options are endless.
You need to add only 10 min for the vegan raita ! So still quick and easy !
Top Tip on how to eat them?
Once cooked, enjoy them straight way for crispiness.
But I sometimes keep them for later during the week and eat them cold too. Sweet potato hash browns or patties are a great addition to any salad, curry, sandwich.
Healthy sweet potato hash browns and…
Sweet, crispy, tasty & easy peasy !
If you make it
If you make the sweet potato hash browns, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
SWEET POTATO HASH BROWNS, EGG FREE
Ingredients
- 1 ½ tbsp flaxseed meal , (blend flaxseeds into powder)
- 1 medium sweet potato, roughly grated (350-400 gr)
- ½ red onion, finely chopped
- 1 tsp cumin powder
- 2 tbsp corn starch or corn flour or tapioca starch, (organic)
- Fresh ground pepper and Himalayan salt to taste
- 1-2 tbsp coconut oil or olive oil, for cooking
Instructions
- Make a flax egg, by mixing 1 1/2 tablespoon of flax meal along with 3 1/2 tablespoon of water in a small bowl. Let it sit to thicken.
- In the meantime, wash, peel and grate roughly the sweet potato (food processor or box grater).
- Then, over a medium bowl, squeeze the water out of the grated sweet potato, using a light kitchen towel (or a nut milk bag) and remove as much liquid as possible. Don't skip this step, it will help them to stay compact. You'll have approx. 1/2 cup of water. Set the bowl with the orange liquid on the side. You'll be able to use the starch that will settle at the bottom.
- Transfer the grated sweet potato into a medium bowl.
- Chop finely the red onion.
- Combine the grated sweet potato, red onion, cumin and cornstarch. Add flax egg and fresh ground pepper. Mix it again using a wooden spoon first, then your hands to combine it well all together. Set aside.
- Now, it is time to add the natural starch from the liquid you have set aside. Throw away the orange liquid from your bowl. You will see now a little bit of natural starch at the bottom (maybe 1-2 tsp). Add the starch back to the sweet potato mixture. Mix again. It will help for the crisp.
- Heat some coconut or avocado oil in a non sticky skillet over medium-high heat.
- When the pan is hot, place 3 small handful of sweet potato into the skillet (approx. 1/4 cupful). Make sure the edges are tidy (to avoid them to burn). Press slightly each batch with a spatula to form a disc of approx. 10 cm like patties and 1 cm thick. You could use a cookie cutter if needed.
- Cook over medium heat for 8 to 10 minutes or so (or until the edge are turning brown).
- Flip them delicately and toss slightly if it is a bit messy (but freestyle is fine too) and cook the other side for another 4 to 6 more minutes (or until cooked). They will firm up. Repeat. Serve straight away and enjoy or keep in an airtight container in the fridge for few days.
