This delicious sweet potato hash is perfect with breakfast, lunch, dinner or as a snack when you feel like something sweet (cos you know how I don’t like sugar).

This recipe makes 2 oven trays.
1 large sweet potato, peeled and grated
Say 2 large tablespoons butter/coconut oil. I use Pepe Saya
Himalayan sea salt to taste, I like it salty
1 teaspoon ground cumin
1 teaspoon cinnamon
1/2 cup grated parmesan, optional but delicious
2 organic eggs
Preheat oven to 220 degrees and line two baking trays with parchment paper.
Mix everything except the parmesan together in a bowl. Take handfuls of the mixture and squeeze out the liquid and flatten on your baking trays. Repeat until you’ve used up all of the mixture. Sprinkle with parmesan and bake for 20-30 minutes checking throughout and switching trays around if necessary.
Enjoy!
Lynchy

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