For me, this is the ultimate breakfast spoil. I combined two of my absolute favorite foods: Beets + Hashbrowns. There’s nothing quite like a thin crispy potato rosti hot off the griddle and dripping with oil….Only problem is, they’re not so good for your health. SO, I decided to make a few healthy substitutions/tweaks, so that I could indulge minus the guilt. This recipe is so so simple, and so versatile as well. These don’t have to be for breakfast, they can be stars in just about any meal of the day.
Try them with a dollop of sour cream and applesauce, or in the middle of a sandwich! I have to admit, I am biased to the poached egg topping…I mean come on…look at that ooey gooey yolk…
Best part is…they are so simple to make, and take only about ten minutes to whip up!
- 1 large grated beet
- 2 medium potatoes grated
- 1 egg
- 2 tablespoons of flour (I used gluten-free oat flower)
- 1 teaspoon baking powder
- 3 sprigs of thyme
- salt/pepper to taste
- Place the grated beets in a bowl. Crack the egg on top
- Grate the potatoes into a kitchen rag (one you don't care about), and wring out the excess liquid
- Combine potatoes into beet/egg mixture
- In another bowl combine flour, baking powder, salt/pepper, and thyme
- combine into larger bowl, and stir until combined
- In a large skillet heat coconut oil (sub olive oil) on medium-high
- Using a spoon, make thin rounds of the mixture and flatten with the spoon
- Cook for about 4 minutes on each side, or until crispy
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