Full of flavour
These fritters are something else! To the naked eye they may look like your average sweet potato fritters, but trust us they are so much more! Grated potato, bacon, caramelised onion and Moroccan spices … it’ really packs a serious flavour punch!
Ahh Sweet Potato and Bacon. Match made in heaven!!
We’ve previously put these two together in our Hawaiian Stuffed Sweet Potato recipe. These beauties are so good together we just had to reunite them once more!
We love this meal so much: it’s a great option if you feel like a lighter meal or a snack, but you still want something that’s full of flavour.
Spice up your life
The recipe is packed full of spices! This is how you can transform your food into incredible flavour and aroma bombs! It really takes your menu to the next level. We’ve found some spices are just magic together. For example, a little known secret about sweet potato: it goes so well with cinnamon and paprika! We have no idea why, just try it!
And not only are spices delicious, they also support our health as they contain things like anti-oxidants, vitamins and nutrients. How good is that!
Want Even More Flavour?
Before our son Harvey was born, we would put chilli in almost everything! But as he eats what we eat, we’ve left out chilli from our recipe. So if you love your chilli, go right ahead and add it!
Going Paleo has allowed us to let go of the concept of what a ‘normal’ meal look like. Steak for breakfast? Sure thing! Paleo Shakshouka for dinner? Why not!
In that spirit, this dish is so versatile, you can enjoy it for any meal of the day! Depending on how hungry you are, you can add some poached or fried eggs to bulk it up even more. Go nuts!
- coconut oil for cooking
- 2 large sweet potatoes
- 6 rashers of bacon
- 1 diced onion
- 1 clove fresh garlic
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 2 eggs
- 1/4 cup coconut flour
- salt and pepper to taste
- 1 avocado (Ripe)
- 1/2 x juice of lemon
- cracked pepper (to taste)
- Make your avocado salsa first! Mash the avocado, lemon juice and cracked pepper until smooth. Set aside.
- Shred sweet potatoes in the food processor. If u don't have one, you can use a peeler or grater.
- Dice your bacon into small pieces and fry in coconut oil. (Don't make them too crispy as they will be getting cooked again in with the sweet potato) Set aside.
- On low-medium heat brown the onions in the bacon fat (make them nice and caramelised)
- In a mixing bowl, combine the onion, bacon, shredded sweet potato, coconut flour, two eggs and spices. Add salt and pepper to taste
- Melt a little bit of coconut oil in the pan
- Spoon the mixture into a frypan into a patty like shape and then use a spatula to flatten out hash mix into the pan. Press down using the back of the spatula to make it as flat as you can.
- Cook the hash for approx. 4 minutes each side, or until hash is browned.
- Flip your hash over and cook for 2-3 minutes
- Once the hash is cooked and browned, place on a plate, top with the avocado salsa and two poached eggs. Garnish with salt and pepper!
- Serve and enjoy
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Matt and Nat