Welcome to Fresh or Bust!
In case you didn’t check out the About page- I’m Bernie! Thanks for checking out my blog- I’m so excited to get started!
I thought long and hard about my first post and I knew it had to be my adapted and renamed recipe for zucchini and sweet potato latkes that I have been making for years. I think that these hash cakes make up half of my diet most weeks. The original recipe is from Mellissa Sevigny over at ibreathe I’m hungry. I changed some spices (because I’m obsessed with rosemary) and renamed it because I can’t pronounce the word latke very easily, plus I love a good hash brown and that’s what these remind me of!
These hash cakes are extremely versatile, you can make them for breakfast, lunch or dinner and eat them with pretty much anything. I eat them with Boulder Sausage breakfast links or with a couple fried eggs on top- any time of day. They are also easy to prepare and are great for a weeknight dinner when you don’t feel like cooking.
My favorite thing to do is cook up a few batches of them and eat them during the week for breakfast with sausage because they also reheat well!
Try changing up the spices for a completely different flavor profile! Add some basil and oregano instead of rosemary , or try smoked paprika and cayenne for some heat! The possibilities are endless…
Also when I say heaping, I mean heaping!
Sweet Potato & Zucchini Hash Cakes
Ingredients
- 1 heaping cup shredded sweet potato
- 1 heaping cup shredded zucchini
- 1 egg, whisked
- 1 tablespoon coconut flour
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon dried rosemary leaves or 1/2 teaspoon rosemary powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon pepper
- 4 tablespoons Coconut oil, divided (could also use ghee or avocado oil)
- 2 pinches coarse sea salt to sprinkle on top for serving
Instructions
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In a medium sized bowl mix together the heaping cups of sweet potato, zucchini and whisked egg
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Add coconut flour, garlic powder, cumin, paprika, rosemary, salt and pepper and mix well until spices are evenly distributed. Divide into 4 equal parts in bowl (about 1/4 cup each)
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Heat a cast iron or nonstick skillet on medium high heat. Once hot, add 2 tablespoons coconut oil and allow cooking fat to melt before adding sweet potato & zucchini mixture
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One by one shape a "cake" between your palms with the mixture and add to pan
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Cook each hash cake for 3-4 minutes until edges are golden brown and it doesn't fall apart when you go to flip it
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After flipping, add remaining 2 tablespoons cooking fat to pan around hash cakes and cook 3-4 more minutes until golden brown on bottom
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Serve with a pinch of sea salt sprinkled on top of each hash cake with sausage, bacon, eggs or whatever else you like!
