Years ago I would always keep a bag of frozen hashbrowns in the freezer along with “frozen french fries” for a quick meal at home. Since I started to eat “whole” foods and not processed, I wonder why I waited so long to change! Now, I keep a bag of organic sweet and russet potatoes on hand for an easy, satisfying meal. The yogurt takes it to an entirely new level and makes a great dinner. Serve with sautéed mushrooms, spinach, peppers, and onions, and get all those colors covered!
Using Saladmaster number 1 cone and grate with skin on. White potatoes should be soaked in water for 10 minutes. Check out this video and recipe for hashbrowns.
Ingredients:
- 2-3 sweet potatoes (grated, cone 1)
- 1 tablespoon flour
- 1 egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Avocado oil
- Mix all ingredients (if using white potatoes, soak in water for 10 minutes and drain).
Preheat skillet to 375 - Form small patties and add to skillet.
- Cover for 8-10 minutes and flip
- Uncover and cook for another 8-10 minutes
Amazing Yogurt Dip
- ½ cup Whole milk Greek or non-dairy yogurt
- ½ juice of a lemon
- Salt to taste
- Fresh chopped dill
Mix and and serve with hashbrowns.
