Sweet potato hash browns with roasted tomatoes
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
What’s not to love about hash browns? This healthy spin on everyone’s favourite swaps out half the potato for sweet potato, adding extra flavour and nutrients.
Ingredients
Orange sweet potato (kumara)
150 g, peeled, coarsely grated
Potato(es)
150 g, peeled, coarsely grated
Olive oil
2 tsp
Plain flour
2 tsp
Light tasty cheese
¼ cup(s), grated, (30g)
Tomato(es)
2 medium, roma variety, quartered lengthways
Lemon pepper seasoning
1 tsp
Fresh chives
2 tsp, finely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a large non-stick baking tray with oil.
2
Place sweet potato and potato on a clean tea towel. Gather ends of tea towel together, then twist and squeeze to remove as much excess liquid as possible. Transfer to a large bowl. Add oil, flour and cheese and mix to combine. Season with salt and pepper. Form mixture into 4 thin patties and place on prepared tray. Bake for 15 minutes.
3
Add tomatoes to baking tray and lightly spray with oil. Sprinkle tomatoes with lemon pepper. Bake for a further 10 minutes or until hash browns are crisp and tomatoes are tender. Serve sprinkled with chives.
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