- 1 medium sweet potato, peeled and box grated
- 1/2 small onion, very thinly sliced
- 1/4 cup light shredded cheese
- 1 tbsp hummus
- 1 egg white (if you use the liquid type, just 2 tablespoons)
- 1 tbsp breadcrumbs (I used whole wheat panko)
- A couple pinches of salt and pepper
In a mixing bowl, sprinkle grated sweet potato with a bit of salt and let it sit for a few minutes to release moisture. With hands or in cheesecloth or a paper towel, thoroughly squeeze moisture out of the grated sweet potato. Wipe the bowl out to get rid of any residual moisture and return sweet potato to the bowl.
Add onion, hummus, cheese, egg white, breadcrumbs and a pinch or two of salt and pepper. Mix thoroughly.
Divide mixture in bowl into five equal sized clumps. One at a time, flatten each clump carefully in the palm of your hand and place on a skillet that’s been spritzed with cooking spray over medium high heat.
Allow to cook for about 4-5 minutes until the edges start to brown and then carefully flip them. Press down on the hash browns with the back of your spatula once you flip. Wait a few minutes and flip again and press down with the spatula. Repeat a couple times until you get a nice brown and just slightly crispy around the edges hash brown. Yum!
Nutrition facts | Makes 5 servings, 1 hash brown each
55 calories, 1g fat, 7g carbs, 1g fiber, 3g protein
1 Weight Watchers PointsPlus per serving