Gluten Free Hash Browns

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 medium sized sweet potatoes ((1½ lb in weight))
• 2 tbsp tapioca starch ((16g))
• 1 flax egg
• ½ tsp garlic granules ((1.5g))
• ½ tsp onion granules ((1g))
• ½ tsp pink salt ((3g))

Method

1. Peel each of the sweet potatoes and then set them aside.
2. Use a box grater to grate the sweet potatoes using the side with the large holes into a large bowl.
3. Pour cold water into the bowl of grated potato (to get rid of that excess starch).
4. Use your hand(s) to grab the grated sweet potato in an up and down motion, while squeezing to extract more starch.
5. Drain the water off using a colander.
6. Have a nutbag or cheescloth hovering over another large bowl and transfer the  sweet potato into it.
7. Squeeze as hard as you can to extract and discard any excess water.
8. Add enough olive oil to cover the bottom of a small frying pan on medium-high heat.
9. Place a heatproof egg ring/cookie cutter in the frying pan.
10. Pack the shredded sweet potato in the ring/cutter, don't over pack it, you want the height of your hash brown to be just under 1cm.
11. Proceed to cook the first side until golden brown.
12. Flip the hash brown over and lightly fry the other side until golden brown.
13. Place the cooked hash brown(s) on a cooling rack lined with kitchen towel.
14. Repeat the above 6 steps with the rest of the shredded sweet potato.