Sweet Potato Hash Browns
That’s right. The first DbyD of 2018, and it’s a Veggie Brunch! Ave it.
¼ cup Wholemeal Flour
1 Pack Cherry Tomatoes
2 tsp Honey
6 Sweet Potatoes (Peeled and Grated)
1 tsp Lemon Juice
3 Cloves Garlic (Diced)
1 tsp Chilli Flakes
1 Red Onion (Diced)
2 Cans Sweetcorn
1 Green Chilli (Diced and Deseeded)
Start by Prepping all your Veg! Preheat your oven to 200 Degrees Celsius.
Make Hash Browns!
Grate Sweet Potatoes and I had to bowl with your Eggs, Chilli, Flour, a Clove of Garlic, and Half of your Onion. Season with Salt and Pepper before forming Patties. Add to your Pre-Heated oven and bake for 25 minutes.
Make Your Corn Salsa!
Add your Corn to a Hot Dry Pan over a high heat with Chilli Flake, Honey, Lemon Juice, Onion, Garlic, Salt and Pepper. Cool until the Corn Chars.
Blister Your Tomatoes!
In another Dry Pan over a high heat, add your Cherry Tomatoes and let them Blister and (in some cases) Pop. Add your Sliced Quorn Sausage and Cook all the way through.
Back in a hot pan with a little oil, Add your Sweet Potato Patties and Fry to add colour before adding to a plate, piling on your Tomato/ Sausage Mix, Sweetcorn, Mange Tout Garnish, and Walnuts. I enjoyed putting this together. It was a nice mix up from eating meat and you should definitely give it a go. Let me know how you get on.