In my continuing obsession with getting more veggies into my diet, I decided to tackle hash browns. The greasy, classic, all-American breakfast food that makes me cringe, even as I order them again and again. Why? Because eggs and potatoes are meant to be, the same way butter and toast go hand in hand. Most hash browns are made on the stove with Yukon, or russet potatoes and taste vaguely fried, while these baked carrot sweet potato hash browns are spiced with herbs, garlic, and onion, and are oven baked with olive oil. So let’s welcome these baked carrot sweet potato hash browns into our lives and onto our breakfast tables, and say hello to more nutrients to start our days!
This recipe for baked carrot sweet potato hash browns is very basic; I grated the veggies, then whisked together a couple eggs with dried herbs, garlic and onion powder, as well as salt and pepper. Baking takes about thirty minutes.
I was so excited about this recipe the first time I made these baked carrot sweet potato hash browns, that I decided to make a batch to freeze to have for breakfasts during the week. Long story short, the hash browns never made it into the freezer, they didn’t even get the chance to cool all the way before my boyfriend and I had completely devoured them. So they definitely pass the taste test!
The benefit of making these baked carrot sweet potato hash browns in individual patties, is that each one gets crispy, crunchy edges, which is my favorite part. Don’t worry too much about getting exactly two cups of each veggie, you just want roughly four cups to work with.
Baked Carrot Sweet Potato Hash Browns
Yields 8 patties
2 large carrots
1 medium sweet potato
2 eggs
1 1/2 t. cornstarch
1T. flax meal
1/2 t. dried rosemary
1/2 t. dried oregano
1/2 t. dried sage
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
1/2 t. pepper
2 T. olive oil
1. Preheat the oven to 425 degrees. Peel and grate the carrots and sweet potato and place in a large mixing bowl; I used my food processor, which saved me time and scraped knuckles. You will need about 4 cups of veggies, so if you have a small sweet potato, add another carrot or vise versa. Whisk together the eggs and pour over the veggies. Use a rubber spatula to stir the egg into the shreds, then add in the spices, cornstarch, and flax meal. Make sure everything is evenly coated.
2. Line two cookie sheets with parchment paper and drizzle with one tablespoon of olive oil. Using your hands, form small patties, then press them into thin rounds on the cookie sheets. Continue until you have eight patties. Towards the end of the bowl, you will notice more liquid coming from the shreds, just give them a gentle squeeze before placing them on the trays.
3. Bake for 15 minutes, then flip over and brush with the remaining olive oil. Bake for another 15 minutes, or until the hash browns are dark and crispy, but not burnt. Enjoy hot with eggs, or as a cold snack with hummus or your dip of choice!
