TURMERIC AND CARROT HASH BROWNS


TOTAL TIME: 40 MINS

SERVINGS: 2

CALORIES/SERVING: 442 CALS

INGREDIENTS

  • 2 carrots, grated

  • 1 free range egg

  • 3 tbsp. almond flour

  • 1 tbsp. turmeric

  • 1 garlic clove, crushed

  • 1/3 brown onion, diced

  • 1 tsp. olive oil

  • 1 tsp. cumin powder

  • 1 tsp. dried Italian herbs

  • 6 free range eggs

  • Black pepper

METHOD

  1. Pre-heat oven to 180 degrees and line a baking tray with baking paper

  2. Heat olive oil in a non-stick fry pan over medium temperature and saute the onion with garlic for a few minutes. Once cooked transfer the onion to a large bowl

  3. Mix in the grated carrot, egg, almond flour, turmeric, cumin and Italian herbs. Stir well

  4. Divide the mixture into six equal portions

  5. Evenly spoon the mixture onto the baking tray, pressing down lightly to flatten out. Once the 6 hashbrowns are on the tray, bake in the oven for 15-20 minutes or until cooked

  6. Whilst the hashbrowns are cooking, heat a non-stick fry pan over medium temperature and crack the eggs into the fry pan. Reduce the heat to low, and cook the eggs for 2-3 minutes or until the egg yolk begins to thicken and the egg white sets. Season with Himalayan salt and black pepper. Once cooked, remove the eggs from the heat.

  7. Divide the hashbrowns and fried eggs into two serves. Dish one serving of the hashbrowns and eggs on a plate for today's breakfast and refrigerate the second meal for tomorrow's leftover

NUTRITION

Serving size 319g

Calories 442 cal

Protein 30.9g

Fat, total 30.6g

- saturated 7.2g

Carbohydrate 8.9g

- sugars 6.7g

Sodium 297mg


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