Monday, June 1, 2015

Phytonutrient-rich 'HASH BROWNS' (sweet potato & beetroot)


1 small to medium sweet potato
1 medium beetroot
1 egg
coconut oil
good salt


1) Grate both sweet potato and beetroot.
2) Mix with an egg.
3) Add salt to taste.
Optional: add herbs such as majoram or finely grated garlic.

4) Spoon mixture directly on the pan ready with hot coconut oil and spread it thinly using fork.

5) Fry until the edges start to darken, turn and leave for another 4 minutes, pressing slightly with fork.

Variations: with kale (savoy cabbage) & carrot: