Description
Sweet potato gash browns (gluten-free, vegan and dairy-free).
Ingredients
- 2 whole Sweet Potatoes
- ¼ cups Sweet White Onion, Chopped
- ¼ cups Gluten Free Flour
- 1 teaspoon Sea Salt
- ½ teaspoons Fresh Ground Black Pepper
- 1-½ Tablespoon Cold Pressed Olive Oil
- 4 cloves Garlic, Minced
- 2 Tablespoons Olive Oil, For Frying
Preparation
1. Wash and peel sweet potatoes, then shred them. Using a colander, rinse the sweet potatoes until the water runs mostly clear. Squeeze the rinsed potatoes to remove excess water and empty them into a medium bowl.
2. Add onion, flour, salt, pepper, 1 1/2 tablespoons olive oil and garlic to the sweet potatoes and mix everything well.
3. Add 2 tablespoons of olive oil into a cast iron or regular skillet and heat on medium-high. Test the pan by tossing in a couple of sweet potato shreds…if it crackles, the pan is ready. Use a ¼ cup or similar sized scoop to measure and scoop the sweet potato into the pan and then use a spatula to flatten them out. Don’t crowd the pan; fry in batches if needed.
4. Cook for 3 minutes, then flip and cook for 2 more. You may need to vary the cooking time depending on your skillet and stove. Golden to medium brown and crispy is what you’re going for. Sprinkle with salt and pepper as desired.
5. As you finish the patties, remove them from the skillet and allow them to cool for a few minutes on a paper towel-lined plate. Repeat frying the rest of the patties.
