Spiced Sweet Potato Hash Browns


For breakfast, brunch, lunch or dinner, this dish is made to be versatile to suit all hours of the day. Get creative with your toppings!
Serves 2

  • 2 medium sweet potatoes
  • ½ a white onion chopped
  • 2 tsp of smoked paprika
  • 2 tsp of Mealwiz Moroccan Spice
  • 1 egg
  • 2-4 tbsp of gluten-free flour
  • 1 tsp of sea salt
  • 1 tsp. fresh ground black pepper
  • olive oil for frying


  • Grilled halloumi
  • Poached egg
  • Smoked salmon
  • Roasted vegetables
  • Bacon
  • Grilled tofu
  • Guacamole
  • Avocado


  1. Wash and peel sweet potatoes, then shred them with a cheese grater. Place the sweet potatoes in a cloth and squeeze the remaining water.
  2. Place the mix in a bowl and add the chopped onion, spices, egg, salt, pepper and then the flour.
  3. Mix everything well.
  4. Form 4 evenly sized hashbrowns with the mix.
  5. Add 1-2 tablespoons of olive oil or coconut oil to a frying pan and heat on medium.
  6. Once the oil is hot enough (test by dropping a little bit of sweet potato to see if it sizzles) then place the hashbrowns in the pan and cook for 3-4 minutes, then flip and cook for 2 more. You may need to vary the cooking time. Remove them from the heat when they are golden to medium brown and crispy is what you’re going for.
  7. Place the hashbrowns on a paper towel to soak up any extra grease.
  8. Add as many or as little toppings as you wish!




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