By Maru Slumber
Sweet potato hash browns
9 steps
Prep:10minCook:25min
⚡not too healthy, but still too good
Updated at: Wed, 16 Aug 2023 20:15:20 GMT
Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories267.1 kcal (13%)
Total Fat12.4 g (18%)
Carbs34.3 g (13%)
Sugars4.3 g (5%)
Protein5 g (10%)
Sodium269 mg (13%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
boil the quinoa for 10 minutes. drain the water
Pot
quinoa50g
Step 2
cut the shallots into small pieces and quickly fry on a hot pan adding a little sunflower oil until golden brown
Cutting Board
Knife
Frying Pan
shallots1
sunflower oil3 tablespoons
Step 3
grate peeled sweet potatoes, let the extra water drain
Bowl
sweet potatoes2
Step 4
add fried shallots and cut parsley to the grated sweet potatoes
parsley1 sprig
Step 5
add quinoa, flour, corn starch and spices to the bowl with the grated sweet potatoes. add 1 egg to the mixture and thoroughly mix it
Wooden Spoon
ground cumin
himalayan salt
mixed pepper seasoning
egg1
corn starch2 tablespoons
gluten-free flour2 tablespoons
Step 6
add some cold water if the mixture seems too dense
Step 7
heat up the pan with the sunflower oil in it. form the pancakes from the 'dough' and put them on a hot pan
Frying Pan
sunflower oil3 tablespoons
Step 8
fry the pancakes until golden brown for about 3-4 minutes on each side
Step 9
serve with sour cream, cashew cheese or guacamole
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