Ingredients for 6-8 hash browns:
  • 1 clove garlic, peeled
  • 1⁄2 small onion, peeled and quartered
  • 200g cauliflower florets
  • 200g grated sweet potato
  • 3 eggs
  • 1 tsp Himalayan sea salt
  • ground black pepper
  • coconut oil, for frying

1. Place garlic, onion and cauliflower in food processor and chop finely. (TM 5 secs/speed 4.)
2. Add remaining ingredients and mix to combine. (TM 5 secs/Reverse/speed 2.) Set aside for 5–10 minutes.

3. Melt a tablespoon of coconut oil over medium heat in a large frypan. Place scoops of grated cauliflower mixture in the frying pan and flatten carefully until the hash browns measure about 10cm in diameter.

4. Cook 3–4 hash browns at a time, keeping the batches warm (in your Thermoserver) while you make more.

5. Fry for 4–5 minutes on each side until golden brown. (Adjust the heat to make sure they don’t burn.)
6. Top with fried/poached eggs for a complete breakfast.

TIP: If you flip them too soon they may fall apart!