Kumera Hashbrowns (Sweet Potato)

OMG THESE ARE GREAT!!!  Requires a double batch cause they are that good!

Originally from: http://thefitchen.com/2013/08/29/sweet-potato-hash-browns/

  • 2 medium sweet potatoes [peeled and shredded]
  • ¼ c. sweet white onion [chopped]
  • 4 garlic cloves [minced]
  • 1½ Tbsp. olive oil
  • ¼ c. gluten-free flour
  • 1 tsp. sea salt
  • ½ tsp. fresh ground black pepper
  • olive oil for frying
  1. Wash and peel sweet potatoes, 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.
  2. Add onion, flour, garlic, salt, pepper, and 1½ tablespoons of olive oil to the sweet potatoes and mix everything well.
  3. Add 2 tablespoons of olive oil or coconut oil to a cast iron or regular 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 sweet potato into the pan and then use a spatula to flatten them out.
  4. Cook for 3 minutes, then flip and cook for 2 more. You may need to vary the cooking time depending on your skillet and stove. Golden to medium brown and crispy is what you’re going for.
  5. As you finish the patties, remove them from the skillet and allow them to cool for a few minutes on a paper towel-lined plate

Can be cooked on the BBQ

Quiet a strong garlic flavor so adjust to taste.


Let us know if you have questions or feedback!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s