-
In a medium sized bowl mix together the heaping cups of sweet potato, zucchini and whisked egg
-
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)
-
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
-
One by one shape a "cake" between your palms with the mixture and add to pan
-
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
-
After flipping, add remaining 2 tablespoons cooking fat to pan around hash cakes and cook 3-4 more minutes until golden brown on bottom
-
Serve with a pinch of sea salt sprinkled on top of each hash cake with sausage, bacon, eggs or whatever else you like!