Ingredients

- 1 large Sweet Potato

- ½ Onion chopped½ Courgette (Zucchini) grated1 Leeks

- 25g Gluten Free Flour

- Sea Salt (to taste)

- Ground Pepper (to taste)

- 3½tbsp Coconut Oil

Method

1. Peel the sweet potatoes, then shred them using a grater or blender with grating attachment

2. Rinse the sweet potatoes until the water runs mostly clear and squeeze them to remove any excess water

3. Add onion, gluten free flour, 1½ tablespoons of olive oil, salt and pepper. Mix everything well

4. Add 2 tablespoons of olive oil or coconut oil to a skillet on a medium to high heat. Add a few sweet potato shreds ”” if it crackles, the pan is ready. Flatten out a ball of the mixture and add to the pan

5. Cook for 2-3 minutes on each side until golden brown and crispy

6. Remove the cooked hash browns and place them on a paper towel to remove the excess oil and cool slightly

Original source here.