This is a happy accident recipe. And my stomach is definitely happy!
I set out to make vegan sweet potato latkes but the whole "no egg" thing plus my a poorly greased cookie sheet turned a latke project into a hash project. I'll get the latkes right eventually...
The shredded sweet potatoes are flavored with a mix of Indian-inspired spices and poppy seeds which gave it a nice background curry flavor that isn't overpowering. If you eat eggs this would be delicious with a fried egg on top but I must say, I'd take an avocado over an egg any day.
3 small sweet potatoes
1/2 red onion
2 T. whole wheat flour
1 t. poppy seeds
1 t. salt
1/2 t. coriander
1/2 t. cumin
1/2 t. madras curry powder
1/2 t. garlic powder
1/4 t. cayenne pepper
Using the grater attachment on your food processor (unless you're a saint), grate the sweet potatoes and onions.
Transfer the potato/onion mixture into a sieve and squeeze with your hands to release any excess moisture. (The hash will crisp up better and more quickly.)
Add the spices and flour and mix well.
Dump the potatoes onto a greased cookie sheet or baking dish and bake at 400 until the bottom starts to brown.
Scrape and toss once and continue to bake until the "new" bottom is really crispy.