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Sweet Potato & Zucchini Hash Cakes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 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

  1. In a medium sized bowl mix together the heaping cups of sweet potato, zucchini and whisked egg
  2. 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)
  3. 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
  4. One by one shape a "cake" between your palms with the mixture and add to pan
  5. 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
  6. After flipping, add remaining 2 tablespoons cooking fat to pan around hash cakes and cook 3-4 more minutes until golden brown on bottom
  7. Serve with a pinch of sea salt sprinkled on top of each hash cake with sausage, bacon, eggs or whatever else you like!