So I FINALLY invested (if you call $15 an investment) in a zoodler! Well, it doesn’t call itself that, but I’m calling it that… because it makes zoodles. My computer is not recognizing zoodle as a word, but I can assure you that noodles made out of zucchini are zoodles. Wait, this recipe is for sweet potatoes. Well whatever, it’s called a zoodler anyway. A box grater will work just fine if you don’t have a zoodler.
A note: this recipe fits perfectly in a small frying pan as one large single serving. I haven’t tried to make smaller hash brown patties, so I can’t attest to how well they will stay together. But, the longer you leave them browning, the better they will form a crispy layer so that they’re easier to flip.
This recipe adapted from: The Fitchen.
- 1 small sweet potato, zoodled or grated (about 1 cup)
- 1/4 cup onion, thinly diced
- 1 clove of garlic, minced
- 2 teaspoons olive oil
- 1 tablespoon coconut flour
- salt and pepper to taste
- oil for frying (olive oil, coconut oil, ghee, avocado oil)
- In a large mixing bowl, mix all ingredients until well combined.
- In a small frying pan (non-stick is best), heat your frying oil over medium-low heat. Test the oil temperature by adding a few shreds of sweet potato to the pan. If they sizzle, they oil is hot enough for the rest of the potatoes.
- Pour the potato mixture into the pan and press evenly into a flat patty. Cook for 3+ minutes, depending on your pan and heat. Using a spatula, peek under the side of the hash brown to be sure it’s golden brown.
- To flip the hash brown, remove the frying pan from heat and place a large plate on top. With your hand on the bottom of the plate, flip the frying pan on top to transfer the hash brown to the plate. Now, slide the hash brown back into the pan and cook the other side until golden brown.
- Slide it back onto your plate and top with a fried egg!