Recipe: 3 ingredient gluten free sweet potato hash brows (dairy-free, low FODMAP, vegan option)

Today I’m back with a super simple recipe that is a healthy gluten-free, low FODMAP friendly alternative to the usual breakfast options. What’s more, its only three ingredients too! These 3 ingredient gluten free sweet potato hash browns are great to make in batches and work just as well for dinner as they do for breakfast and lunch! They also form part of my epic gluten and dairy free breakfast sandwich-which you can make here.

Nutrition Notes:gluten free sweet potato hash browns

–Sweet potatoes are a great source of gut-friendly soluble fibre and much easier to digest since they’re cooked well-unlike things like leafy greens and celery. This makes them also suitable for those on a low residue diet. Sweet potatoes are also suitable for those on the low FODMAP diet in small quantities -less than 3/4 of cup which is plenty for several hash browns.

-I used Dove’s gluten-free flour but feel free to use whichever flour blend works for you as you only need a small amount.

-Eggs are used but to make this recipe egg-free and vegan, simply use an egg replacement: more info on flaxseed eggs which I usually use here.

-You can find more about the Low-Fodmap diet in this guide.

-You might want to make this even more nutritious by combining it with other veg: raw beetroot also works well!

gluten free sweet potato hash browns

Prep Time: 5 minutes

Cook Time: 5 minutes

total: 10 minutes

Total Time: 20 minutes

These 3 ingredient gluten and dairy free has brown are the perfect side dish or gluten free breakfast option

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4.5 Stars (4 Reviews)

Ingredients

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• 2 sweet potatoes
• 1 tbsp gluten free flour
• 2 eggs
• 2 tbsp olive oil
• a sprinkle black pepper, (optional)

Instructions

1. Wash and peel sweet potatoes.
2. Use a box grater to grate the sweet potatoes in a mixing bowl. You can also use a food processor to do this if you’d prefer but the grater worked fine for me. This will create shredded sweet potato.
3. Use kitchen roll to gently squeeze the shredded sweet potato to get rid of any excess water. This is to stop them being soggy. Simply place the kitchen roll over the mix, press down hard and squeeze! Keep doing this until the mix is dry.
4. Break eggs into the bowl and then add a tablespoon of flour. Mix and coat the sweet potatoes well.
5. In the frying pan, add olive oil and heat.
6. Scoop sweet potatoes into patty-size portions and squash with hands.
7. Fry each patty for around five minutes. 

Nutrition Information:

Yield:

6

Serving Size:

1 Servings
Amount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 38mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 3g

Looking for the perfect dish for these? Make my gut-friendly gluten-free breakfast sandwich!