2 servings; 10 min preparation; 15 (25) min cooking time.
Hash browns are very typical for the US and UK. They are mostly fried in oil, but I always search for a healthier way to prepare food. These hash browns are made in the oven. Of course, you can make them as you prefer. If you have an AirFryer, it will work too.
Prepare the hash browns for lunch or like a side-dish for dinner. In some states, they even eat them for breakfast. Either way, it’s a delicious vegetarian dish that is east and fast to make.
- 1 big sweet potato (about 400 g), shredded
- 2 medium carrots, shredded
- 15 g fresh cilantro, chopped
- 15 g fresh flat leaf parsley, chopped
- 1/2 tsp turmeric powder
- 1/2 tsp mustard seed powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin powder
- 1 egg, beaten
- 2 tbsp breadcrumbs
- 1 tsp cornstarch
- 1 tsp lime juice
- 1 tbsp olive oil
- oil for frying (optional)
Preheat the oven to 200 degrees C/400 degrees F.
Peel and shred the sweet potato. Squeeze the water from the potato and set aside. Shred the carrots and mix them with the potato. Chop the parsley and cilantro fine and add to the mix.
Add all dry seasonings and the egg. Add 1 tbsp olive oil and lime juice. Make small balls as big as a ping-pong ball. Lay them on a baking try and bake them in the preheated oven for 25 min. If you prefer frying the hash browns, heat oil in the pan over medium heat. Fry the hash browns for 5-7 min on each side. Enjoy!