Veggie Hash Browns

Veggie Hash Browns

Blood Sugar: 5Servings: 4Preparation Time: 15minMeal Category: Lunch
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
96kcal
Sugar
3g
Fat
5g
Fiber
2g
Sat fat
1g
Protein
4g
Carbs
10g
Sodium
366mg

Ingredients

2 tbsp Extra virgin olive oil, 1 sliced Leek, 310g / 10.93oz grated Sweet potato, 280g / 9.88oz finely shredded Tuscan cabbage or silverbeet, 1 tbsp Ground coriander, 1 tbsp Ground cumin, 2 tsp Smoked paprika, 3 lightly whisked Eggs, 1 tsp Salt, 1 tsp freshly ground Black pepper, to serve Flat-leaf parsley leaves, to serve Lemon wedges

Preparation

1. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. 2. Sauté the sliced leek for 2 minutes or until softened. 3. Add 310g / 10.93oz grated sweet potato, 280g / 9.88oz finely shredded Tuscan cabbage or silverbeet, 1 tbsp ground coriander, 1 tbsp ground cumin, and 2 tsp smoked paprika. Cook until the cabbage has wilted. 4. Transfer the mixture to a large bowl and allow to cool. 5. Stir 3 lightly whisked eggs, 1 tsp salt, and 1 tsp freshly ground black pepper into the vegetable mixture. 6. Heat the remaining 1 tbsp olive oil in the frying pan over medium heat. 7. Cook the hash browns in batches, using a quarter of the mixture for each one, for 2-3 minutes on each side or until golden brown. 8. Serve the hash browns sprinkled with parsley and with lemon wedges on the side.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
44% of RDI
Vitamin C
18% of RDI
Omega 3
1% of RDI
Vitamin A
42% of RDI
Calcium
56% of RDI
Folate
23% of RDI

Good to know

Replace the Tuscan cabbage with silverbeet, English spinach, bok choy, or any leafy green vegetable. Top with poached egg and vegetables like baby spinach, pea shoots, mushrooms, asparagus, or brussels sprouts. Optional additions include avocado, tomato salsa, beetroot relish, sesame seeds, or pumpkin seeds for added crunch.

How to Prepare

1. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. 2. Sauté the sliced leek for 2 minutes or until softened. 3. Add 310g / 10.93oz grated sweet potato, 280g / 9.88oz finely shredded Tuscan cabbage or silverbeet, 1 tbsp ground coriander, 1 tbsp ground cumin, and 2 tsp smoked paprika. Cook until the cabbage has wilted. 4. Transfer the mixture to a large bowl and allow to cool. 5. Stir 3 lightly whisked eggs, 1 tsp salt, and 1 tsp freshly ground black pepper into the vegetable mixture. 6. Heat the remaining 1 tbsp olive oil in the frying pan over medium heat. 7. Cook the hash browns in batches, using a quarter of the mixture for each one, for 2-3 minutes on each side or until golden brown. 8. Serve the hash browns sprinkled with parsley and with lemon wedges on the side.

Good to Know

Replace the Tuscan cabbage with silverbeet, English spinach, bok choy, or any leafy green vegetable. Top with poached egg and vegetables like baby spinach, pea shoots, mushrooms, asparagus, or brussels sprouts. Optional additions include avocado, tomato salsa, beetroot relish, sesame seeds, or pumpkin seeds for added crunch.

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