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Vegan sweet potato breakfast hash-browns with lemon avocado spring greens


It's breakfast time and today I'm having vegan hash-browns because I'm spending this month being a right LAD and doing veganuary again. well at least until the 17th because I am going snowboarding in the French alps and like fuck am I missing out on a cheese fondue in the mountains. Saying that, one of my new years resolutions is to go vegan during the week as a conscious effort to and then ultimately go turbo carnivore on the weekend, maybe... Hit me with your new years resolutions, I want to hear all. Vegan sweet potato breakfast hash-browns with lemon avocado spring greens coming right up!





TIME: 45 mins SERVES: 2



INGREDIENTS:


For the hash brown:

Vegetable oil to shallow fry

1 medium sweet potato, grated

1/2 a medium onion, grated

50g of sweetcorn

20g of vegan butter, melted

1 teaspoon of sea salt

1/2 teaspoon of garlic salt

2 garlic cloves, finely chopped

1 teaspoon of coriander, chopped

2 teaspoons of plain flour

1/2 teaspoon of smoked paprika

1/2 teaspoon of cayenne pepper

1/2 teaspoon of ground cumin


For the spring greens:

1/2 an avocado

50ml of unsweetened oat milk

3 teaspoons of lemon juice

1 handful of fresh coriander

1/4 teaspoon of garlic salt

100g of chopped spring greens

10ml of olive oil



MAKE IT:


1. Using a cheese grater, grate the sweet potato and onion and mix together in a bowl.

2. Put the grated potato and onion into a tea towel and tightly squeeze all of the moisture from the mix. Once you have done this, add it back to a mixing bowl.

3. Add the rest of the ingredients and mix together well.

4. Once combined, form the mixture into patties ready to fry.

5. Add vegetable oil to a frying pan and bring up to a medium heat and add the patties. Cook on both sides for about 4-5 minutes or until golden brown.

5. While the hash-browns are cooking, in a blender, add the avocado, oat milk, lemon juice, coriander and garlic salt and blend until smooth.

6. In a saucepan add the spring greens and olive oil and wilt on a low heat with the lid on the saucepan for about 6 minutes.

7. Once the spring greens have cooked, add the avocado dressing and mix well.

8. Take the hash-browns off the heat and serve hot with a helping of the lemon avocado spring greens. Garnish with fresh chilli and coriander.



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