09 March 2011

Curried Split Pea and Sweet Potato Hash Browns


All week I've been waiting to find time to make 


Curried Split Pea and 
Sweet Potato Hash Browns
adapted from Whole Wheat or Bust


1 medium sweet potato
1 small white potato
1/3 cup rye or oat flakes
1/3 cup diced onion
2 whole beaten eggs
2 tsp olive oil
2 tsp lemon juice
 1 clove minced garlic
2 tsp curry powder
Dash salt + pepper



Directions:
A. Add split peas to boiling water, reduce heat to low and
      cook for 35-45 minutes until they are semi-softened
B. Using a grater, grate your potatoes into strips and squeeze
      out excess moisture with a paper towel or dish cloth
C. Combine eggs, rye/oat flakes, onion, oil and spices together in a bowl
D. Drain split peas and dry them on a paper towel or dish cloth
E. Mix everything together; Split peas, potato and egg mixture
F. Scoop a heap of your "Hash Mash" onto a non-stick skillet over medium heat
G. Feel free to occasionally cover the pan to help the hash browns cooked thoroughly
H. Using a spatula, flip when bottom browns, and continue cooking on the other side



The recipe yielded me 6 medium sized hash brown patties


The original recipe used lentils which would be fantastic, 
as well as other types of legumes you could experiment with

18 comments:

Sarena Shasteen - The Non-Dairy Queen said... [reply]

Oh YUM! Those look so good! I am definitely putting this on my list of things to make soon!

fooddoodles said... [reply]

Those look reeeeeaaaally good. Curry and crispy looking potatoes? Yummy!

alex@Spoonful of Sugar Free said... [reply]

I saw this on Lauren's blog, too and have been dying to try it! i like your variations :)

fashionfitnessfoodie said... [reply]

Those do look pretty darn delicious! I saw them on her blog too... I'll have to make these one morning!! I could probably eat all 6 :/

Light Delight with Tou Tou said... [reply]

M'mmmm sounds a lot healthier with split peas and sweet potato!! you are so creative sweetie!

couchpotatoathlete said... [reply]

Kelsey these look fantastic! I bet they'd taste great with a fried egg on top and then the yolk would ooze out!

Rebecca said... [reply]

i always choose sweet potatoes over regular, white ones. SO much more flavor! plus i love colorful food :)

20 something said... [reply]

I just cannot get over what a genius flavour combination this is!

Heather Iacobacci-Miller said... [reply]

Very cool. My hubby loves loves hashbrowns.

Missy said... [reply]

I'm totally thinking leftovers with eggs...

Chelsea said... [reply]

These remind me of the potato pancakes my dad used to make! These look amazing too. Such a good idea to add curry flavour!

kate said... [reply]

i love all the ingredients listed for this one. i bet they tasted super good. yum!

Tine said... [reply]

I like this recipe!
Great idea to use lentils this way!

wholewheatorbust said... [reply]

Oh my goshhhhh kelsey! These ROCK! I am so glad you went with split peas, it looks like they worked perfectly! I am honestly so flattered that you made one of my recipes. I love how you tweaked it!

And about todays post - I eat the psyillium cereal too! I usually mix it with another kind though... ;)

Christin@purplebirdblog said... [reply]

Oh hell yes! Crispity crunch on the outside, and I love me some split peas... I cook with them all the time! :)

Jenny said... [reply]

I don't remember the last time I had hash browns! So delicious!

Kath (My Funny Little Life) said... [reply]

Oh, this looks really interesting (in the good sense)! Such a creative recipe! I've just made split peas myself for the first time, and although it wasn't love at the first bite, I actually liked them and will make them again.

Jolene - EverydayFoodie said... [reply]

You are a really talented recipe creator! These sound wonderful, and very easy.

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