Regular hash browns are amaaazing, but when you want something healthier that’s packed with vitamins, antioxidants and very little oil, then this recipe is a must! It’s quick, easy and you probably already have all the ingredients 🙂 They are so good on their own but you can always add them to your favourite salad too.
- 2 medium white potatoes
- 1 medium sweet potato (I used two small ones)
- 1 big carrot
- A handful of spinach
- 1 tbs coconut oil
- salt, pepper, garlic
Grate the potatoes and carrot then wash and rinse them until the water is clear.
Place it on kitchen towels so you can dry is as much a you can.
Heat the pan with coconut oil on medium high heat.
Chop up the spinach and mix everything in the bowl.
And finally add to pan, add salt, pepper and garlic powder ( if you’re using fresh garlic, 1 clove should be enough, unless you prefer it super garlicky then add all the garlic you like 😛 )
Leave it on one side without disturbing for about 7-10 mins then flip it with a spatula. Keep doing this until it’s cooked and cover the pan with a foil so it’s cooking all through.
The trick for the perfect crispy hash browns is to squeeze as much moisture out of the potatoes as possible and start to cook on medium high heat without disturbing for at least 4 to 5 minutes. For this recipe it takes longer to cook and it’s not crispy because the carrot and spinach add a lot of moisture but it’s important that you don’t mix it too much in the pan because it will get all soggy and become a big mash.
Bon appetite! Everyone will enjoy this healthy yummy colourful dish 🙂
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