(makes about a dozen hash browns)
15 minutes 10 minutes per patty
Grate the potatoes and carrots into a colander. Squeeze the juice from the carrots and potatoes. The more juice you squeeze out, the crispier your patties will be! Use your muscles. :)
Stir the egg whites, cheese, onions and seasoning together. Mix in the carrots and sweet potatoes.
Preheat your griddle on medium heat and melt the coconut oil. Scoop small spoons of the mix and mash into thin patties. This part is important, I had a couple of patties that we're too thick and the potatoes didn't cook all the way.
Cook for 4-5 minutes on each side of the patty, or until desired brownness and crispiness is reached!
*Honestly, I am sure you can mix whatever seasonings you desire into this recipe. Omit onions, add parsley, bake in the oven (although the bake time would be much longer-about 25 minutes), whatever you want to do! I would just focus on squeezing as much juice as you can out of the potatoes, having enough egg to hold it together and keeping the patties thin.
Whatever you do, I hope you enjoy them! The day I made these, we had them with eggs for breakfast and again as an appetizer for dinner that night. I think they would make a great potato nest for an egg, a hashbrown sandwich, or dipped in your favorite sauce. Yum, so many delicious choices!