Sweet Potato Hash Brown fritters

What a sweet victory for potato farmers and an even sweeter one for whole food lovers everywhere when these golden gems of the earth were dubbed a superfood!

Known as Kumara by our New Zealand cousins, this versatile potato imposter is packed full of nutrients, containing less starch than white potatoes.

It was a revelation to then discover recipes like this emerge from Paleo trailblazers like Claire Yates and Pete Evans which finally offered a satisfying alternative to bread!

I always make sure sweet potatoes are on stand-by in my kitchen as they feature in many of our families meals substituting white potatoes. I like to whip up a batch most Sunday’s which is refrigerated ready for the working week ahead!

When hunger strikes simply re-heat, either in the oven or in a frypan with a little coconut oil. Depending upon how much time you have, serve with eggs, avocado, kale, smoked salmon – or the lot! Rest assured, toast will not be required!


  • 2 x whole sweet potatoes, any variety works well
  • 1 x large egg
  • 1/4 cup fresh, chopped herbs of choice e.g. dill, parsley, coriander etc
  • Green bullhorn chilli, optional
  • Oil for frying (suggest coconut)
  • Season with Salt & Pepper


  1. Peel and grate the potatoes, add to a bowl and mix throughly with other ingredient’s.
  2. Form into patties and place gently into a drizzle of oil in fry pan.
  3. If you’re planning on refuelling straight away, cook until nicely golden on each side. If preparing a batch in advance, cook until the colour just turns as they can be finished off when you’re ready to enjoy.
  4. You can also place in a moderate to low oven till ready to serve.
Perfect start start to the day – minus bread!
Prepping for the week ahead.