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Years ago I would always keep a bag of frozen hashbrowns in the freezer along with "frozen french fries" for a quick meal at home. Since I started to eat "whole" foods and not processed, I wonder why I waited so long to change! Now, I keep a bag of organic sweet and russet potatoes on hand for an easy meal that is soooo satisfying. The yogurt takes it to an entire new level and would also make a great dinner. Serve with sauteed mushrooms, spinach, peppers and onions and get all those colors covered!
2-3 sweet potatoes (grated, cone 1)
1 tablespoon flour
1 egg
½ teaspoon each, garlic and onion powder
Salt to taste
Avocado oil
Mix all ingredients (if using white potatoes, soak in water for 10 minutes and drain).
Preheat skillet to 375
Form small patties and add to skillet.
Cover for 8-10 minutes and flip
Uncover and cook for another 8-10 minutes
Amazing Yogurt Dip
½ cup Whole milk greek or non-dairy yogurt
½ juice of a lemon
Salt to taste
Fresh chopped dill
Mix and and serve with hashbrowns.
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