Give BOSH! a Shout
Your email has been sent
Spicy Sweet Potato Hash Browns
Our friend Judy loves sweet potatoes and she asked us to come up with an ultra tasty recipe that uses them as the star ingredient. Judy, we thought you'd never ask. We came up with mound of crispy goodness, perfect for a rainy day when you need some serious comfort food.
You could cook our vegan hashbrowns as a breakfast idea or a very tasty veggie snack!
Ingredients
Hash Browns
- 3 sweet potatoes (grated)
- 1 onion (grated)
- 1/2 cup plain flour
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
Guacamole
- 2 Avocados
- 2 tbsp olive oil
- 1 red chillies
- 1/4 red onion
- 10 cherry tomatoes
- pinch salt (to taste)
- 1/3 cup cilantro (finely chopped)
- Vegetable oil (for shallow frying)
To serve
- Rice
- Smoked paprika (to sprinkle on top)
Equipment
- Tea towel
- Bowl
- Frying pan
- Masher (or fork)
- Mixing bowl
Method
-
1.
Preheat the oven to 200℃ (392℉). Put the grated sweet potato and onion in a tea towel and squeeze the moisture out into a bowl.
-
2.
Put the mixture into a mixing bowl, add the other hash brown ingredients and mix them all together until they begin to clump (you may need to use some more flour).
-
3.
With your hands, shape the mixture into burgers.
-
4.
Shallow fry the ‘burgers’ in hot oil (around 180℃ or 356℉) on both sides so they darken slightly.
-
5.
Put the burgers on a baking tray and bake them in the oven for 12 minutes (this ensures the potato cooks all the way through).
-
6.
While the hash browns are cooking put the guacamole ingredients in a bowl and mash them together to your preferred consistency (mash the avocados and oil first).
-
7.
Serve with rice.
