logo

Favoreats

Favoreats LLC

GET — On the App Store

View

Sweet Potato Hash Browns

BuzzFeed
  • minutes
  • Serves

INGREDIENTS

3

medium sweet potatoes

Salt,

1

egg

2 tbsp

olive oil

3 cloves

garlic, minced

2 tsp

paprika

1/2 tsp

onion powder

1 tsp

rosemary, finely chopped

1/2 tsp

black pepper

PREPARATION

1

. Preheat oven to 400°F (200°C).

2

. Peel and grate the sweet potatoes using a box grater.

3

. Transfer the sweet potatoes to a bowl and sprinkle with a large pinch of salt. Mix the sweet potatoes to incorporate the salt and let sit for 20 minutes to draw out moisture.

4

. Transfer the sweet potatoes to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is drained.

5

. Transfer the sweet potatoes back into the first mixing bowl and mix with the egg, garlic, paprika, onion powder, rosemary, black pepper, and another pinch of salt.

6

. Divide the sweet potato mixture into 6 even portions and shape into hashbrowns on a parchment paper-lined baking sheet.

7

. Bake for 20-25 minutes, until the hash browns are soft and just browning around the edges.

8

. Let the hash browns cool for about 15 minutes until they have set.

9

. Serve with desired dipping sauce.

10

. Enjoy!

6

Servings:

INGREDIENTS

1

head large cauliflower

1/2 cup

Parmesan cheese

1/3 cup

, thinly sliced

3 cloves

garlic, minced

2 tbsp

olive oil

1 tsp

dried basil

1 tsp

salt, divided

1/2 tsp

black pepper

Dipping sauce, of your choice

PREPARATION1. Preheat oven to 400°F (200°C).

2

. Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.

3

. Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.

4

. Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.

5

. Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs, and remaining ½ teaspoon of salt.

6

. Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.

7

. Bake for 35-40 minutes, until golden brown.

8

. Let the hash browns cool for about 15 minutes until they have set.

9

. Serve with desired dipping sauce.

10

. Enjoy!

6

Servings:

INGREDIENTS

2

heads broccoli, cut into florets

Salt,

1

large egg

1/3 cup

green onion, thinly sliced

2 cloves

garlic, minced

1/2 cup

shredded cheddar cheese

1/4 tsp

black pepper

PREPARATION

1

. Preheat oven to 400°F (200°C).

2

. Place the broccoli florets in a food processor and pulse until fully broken down.

3

. Transfer the broccoli to a bowl and sprinkle over a large pinch of the salt. Mix the broccoli to incorporate the salt and let sit for 20 minutes to draw out moisture.

4

. Transfer the soaking broccoli to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is drained.

5

. Transfer the broccoli back into the first bowl used and mix with the egg, garlic, cheddar cheese, green onion, black pepper, and another pinch of salt.

6

. Divide the broccoli mixture into 6 even portions, and form into hashbrown shapes on a parchment paper-lined baking sheet.

7

. Bake for 20-25 minutes, until the hash browns are soft and just browning around the edges.

8

. Let the hash browns cool for about 15 minutes until they have set.

9

. Serve with desired dipping sauce.

10

. Enjoy!

INGREDIENTS

2

zucchinis

Salt,

1/2 cup

Parmesan cheese, grated

1/3 cup

chives

1 tsp

dried oregano

1/4 tsp

garlic powder

1/4 tsp

black pepper

1

egg