Spiced Sweet Potato Hash Cakes
These hash cakes are a great breakfast, brunch or lunch on-the-go option.
Gluten-free, dairy-free, walnut-free, and also suitable for vegan and vegetarian meals! Serve if pressed for time and then gently reheat in oven before serving. If you like a little heat, feel free to add a little spice and dried chili to the grated sweet potatoes to give it an extra kick.
Paleo
Definitions of Pallor
1
A prefix element of Greek origin enters the formation of names and attributes in the sense of “old”, “old”.
Paleontology, paleontology.
verb
1
Stir something with the shovel, such as dirt, coal, etc.
Ingredients:
1 sweet potato, peeled, grated on a cheese grater
1 -2 teaspoons coconut oil
6 eggs
1 avocado, without shell, thick slices
1 – 2 teaspoons of Forkic Spices
Pinch of dried chili
1 green onion, sliced
Directions:
Preheat the oven to 180 ° C. In a bowl, pour coconut oil through sweet potatoes. Brush the 6-hole jumbo pan and gently press the grated sweet potatoes at the base and push the mixture aside. You want me to fill the hole almost from the path to the sides.
Place in the grilled oven for 25 minutes. You should start to squeak at the edges. Work quickly, remove the tray from the oven and break an egg into each sweet potato box. Return to the oven and cook until the eggs reach the desired cooking level. Place them with avocado slices, a little freakic seasoning and sliced green onions. Eat hot
Tip: It’s perfect in combination with Morning Boost tea, especially if you’re making hash cakes for breakfast or brunch!
