This is the savoury breakfast for those with a sweet tooth. It's sweet, and satisfying without being loaded with sugar, and believe it or not, it's healthy too!
These quantities serve two or three people depending on serving sizes.
2 sweet potato, peeled and grated
4 tablespoons plain flour
8 semi dried tomato slices for serving (I make my own)
Olive oil for pan frying
Combine the grated sweet potato, the egg and the flour in a bowl. Mix well.
Heat a large pan or skillet over a hotplate heated to the highest temperature. Add a tablespoon of oil, and swirl to coat the pan.
Drop in a large, heaped tablespoon full of the mixture, and gently form it into a circle. Allow it to brown for about two minutes, then gently flip it over to cook on the other side. Lower the heat to ensure that it cooks through, without burning on the outside. Pan fry for about four minutes, flipping once more to ensure even browning and cooking.
Remove to some foil wrap to keep it warm while you repeat the process with the rest of the mixture.
To serve, place on hash brown on a plate, spread with a little of the smooth ricotta, and top with two of the semi dried or oven roasted tomato slices, and a sprig of fresh basil. Top with a second hash brown, a little more ricotta, two more tomatoes, and garnish with more basil.
Each mouthful is like a party in your mouth! Really. Crunchy hash brown, smooth ricotta, sweet tomato, fragrant basil. Awesome.
You'll love it.
Good for lunch or dinner too!