Breakfast for lunch – zucchini sweet potato hash!!
-1 medium sized zucchini
-1 medium sized sweet potato
-1/2 white onion
-1 clove of garlic
-1/4 cup of almond flour
-1 tablespoon of sliced jalapeno
-1/2 teaspoon of cayenne
-1/2 teaspoon of turmeric
-1 teaspoon of pink Himalayan salt
-1 tablespoon of ghee
Shred the zucchini and sweet potato (leave both unpeeled). Try to get as much liquid out of the zucchini and potato as you can. I press the shreds in a clean dry dish towel which works great.
Blend the onion, garlic and jalepeno in a food processor to chop it quickly. In a large bowl, mix with the grated zucchini and sweet potato, and add the rest of the ingredients until fully incorporated.
Roll the mixture into balls with your hands, squeezing out any excess liquid. I used about 1/4 cup per hash ball.
In a pan lightly coated with ghee already at medium/hot temp, press and cook the hash balls for about 4-5 minutes on each side until crispy brown. Using a fork to keep the hash together when flipping helps to keep them from falling apart.
Serve hot, with a fried egg and balsamic greens on top. This also taste great with a dap of greek yogurt on top as well.