Crispy sweet potato hash browns

Ingredients (serves 2):

– 1 sweet potato (the sweet potato I had was large, but if yours are small, use 2)
– 2 tbsp of corn flour or plain flour
– 2 eggs, beaten (if vegan, use soy milk instead)
– Oil
– Cooked bacon, to serve (optional)
– 2 poached or fried eggs, to serve (optional)

Method:
1) Peel the sweet potato.

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2) Grate the sweet potato, on the large side of a grater.

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3) Squeeze out any water coming from the sweet potato, or your hash browns will be soggy. Throw this liquid away.

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4) Mix the egg into the sweet potato.

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5) Then mix in the cornflour or flour.

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6) Add salt and pepper. Mix altogether and shape into flat discs.

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7) Heat a large frying pan with about 2 tablespoons of oil on medium heat.

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8) Put the sweet potato hash browns down to cook on one side, in batches (depending on how big your pan is). Leave for about 4-5 minutes until crispy.

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9) Flip the hash brown over and leave on this side for about 4-5 minutes also.

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10) Once cooked, place on a kitchen towel to drain any oil off. Add more sea salt on top of the hash browns.
11) Every time that you make a new batch, add a little bit more oil to the pan, or your hash browns may burn.
12) Serve with the bacon and egg.

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