I don’t know anyone who isn’t a fan of the old deep fried hash brown. Those greasy, golden little numbers were once a favourite of mine – back when I didn’t know much about what high sodium levels and reused batches of canola oil can do to the body…gross.
If you, like me, have been searching for a healthier version, then look no further! I have the perfect recipe, and I can promise it won’t disappoint on taste.
This recipe calls for Kumara, which compared to potatoes has a slower release in energy meaning that it wont cause a huge spike in your sugar levels. Kumara is also a great source of vitamin A and C – powerful antioxidants which are particularly important for the skin and immune system.
The cinnamon in this recipe adds a hint of spice to the sweetness of the Kumara, but for those brave enough, feel free to add cayenne pepper for a bigger kick and a boost in metabolism.
Enjoy as part of a healthy breakfast with eggs or as a side dish with a good source of protein.
- 1 large kumara, grated
- 1 egg
- salt and pepper (to taste)
- 1/2 – 1tsp cinnamon
- 1Tbsp coconut oil (or olive oil)
Peel and grate the kumara and place on a paper towel to absorb any excess liquid. (If you prefer, leave the skin on for a boost in fibre!)
Whisk the egg and add the salt, pepper and cinnamon. Add the kumara and mix through to coat.
Heat the oil in a large frying pan on medium heat. Add dollops of the kumara mixture to the pan and cook for 3 minutes either side or until cooked through and golden. Remove from the pan and place on a paper towel absorb any excess oil. Serve and enjoy!