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Baked Sweet Potato Hash Browns Recipe


Gluten-Free Baked Sweet Potato Hash Browns Recipe

Credit: Jacqueline Alwill

These hash browns can be enjoyed for breakfast, lunch, brunch, or dinner. The wholesome savoury flavours of sweet potato team like a dream with almond meal, eggs and shallots. Just add your favourite accompaniments and you’ll have a meal you’ll go to bed dreaming about!

Serves: 4

Ingredients

Method

  • 3 eggs
  • 2 tbsp coconut oil
  • ¾ cup almond meal
  • 500g sweet potato, peeled & grated
  • 3 shallots, finely sliced
  1. Preheat oven to 180°C and line 24×32cm baking tray with greaseproof paper.
  2. Whisk together eggs, coconut oil and almond meal in large bowl until creamy.
  3. Add grated sweet potato and shallots and mix.
  4. Spread evenly over baking tray and bake for 40 mins.
  5. To make it crispier on top, place under grill for 3-6 mins after baking.
  6. Slice and serve with favourite accompaniments.
  7. Keep in fridge up to 4 days.
  8. Note: Hash browns can be heated up in the toaster with ease.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.