These hash cakes are a great breakfast, brunch or lunch on-the-go option.
Naturally gluten free, dairy free, nut free, and also suitable for vegetarian and paleo diets! Make ahead if pressed for time and gently reheat in the oven before serving. If you love a bit of heat, feel free to add some furikake seasoning and dried chilli to the shredded sweet potato for an extra kick.
1 sweet potato, peeled, grated on a cheese grater
1 -2 tsp coconut oil
1 avocado, hulled, thickly sliced
1 – 2 tsp furikake seasoning
A pinch of dried chilli
1 green onion, finely sliced
Preheat the oven to 180C. In a bowl, toss the coconut oil through the sweet potato. Grease a 6-hole jumbo muffin pan and gently press the shredded sweet potato into the base and push the mixture up the sides. You want it to fill the hole about ¾ of the way up the sides.
Place in the oven and roast for 25 minutes. It should be starting to crisp on the edges. Working quickly, pull the tray from the oven and crack an egg into each sweet potato case. Return to the oven and cook until eggs reach desired level of cooking. Top with slices of avocado, a sprinkling of furikake seasoning and sliced green onion. Eat warm.
Tip: They are perfect in combination with our Morning Boost tea, especially if you are prepping these hash cakes for breakfast or brunch!
You might like to add some pepitas and sunflower seeds to top your hash cakes for an extra nutritious boost. Have you tried these?