- 4 cups grated sweet potatoes (make sure all the moisture is squeezed out)
- 2/3 cup grated parmesan cheese
- 1/4 cup almond flour
- 1/2 teaspoon salt
- 1/2 black pepper
- 2 green onions, thinly sliced
- 3-4 tablespoons melted coconut oil or ghee to grease baking tins and tops of the hash browns.
Combined all of the ingredients except the coconut oil. Pat the mixture into greased muffin tins to form patties. Brush the tops with the remaining coconut oil. Bake at 350 F. for 30 to 40 minutes until the patties are crispy on the top.
If you don’t want to use muffin tins, spread the potatoes onto greased or parchment lined cookie sheets. Hash brown should be lightly flattened into 2 inch rounds.
Note: For a special breakfast, form the patties into large nests, i.e., shallow on the inside and wider on the outside. Place on greased baking sheets and brush with oil. Bake for 20 minutes, then pull the pan out of the oven and crack an egg into each nest. Return the pan to the oven and continue to bake until the eggs are set.