Sweet Potato Hash Browns with Baked Beans

Sweet Potato Hash Browns with Baked Beans

Makes about 16 small hash browns

Preparation time: 20 minutes 

Cooking time: 45 minutes

Dietary information: Dairy-free, gluten-free option (use gluten-free flour), nut-free and vegetarian 

Baked beans ingredients:
1 Tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
½ tsp fennel seeds
½ tsp cumin seeds
5 large truss tomatoes, roughly chopped
40g (¼ cup) sun-dried tomatoes
4 soft medjool dates, pitted
1 tsp red wine vinegar (optional)
1 small handful fresh basil leaves
750g (3 cups) cooked cannellini beans, rinsed and drained 

Hash browns ingredients:
2 large sweet potatoes, peeled
10 spring onions (green part only), finely sliced
3 eggs, lightly beaten
50g (⅓ cup) wholemeal (whole-grain) spelt flour
Olive oil for frying 

Method for baked beans:
1. Preheat the oven to 200°C. Heat the olive oil in a large saucepan over medium–low heat. Add the onion, garlic, fennel and cumin seeds, and sauté for about 5 minutes until softened and fragrant.

2. Add the tomatoes, sun-dried tomatoes, dates and vinegar (optional). Reduce the heat to medium and cook for a further 10 minutes, stirring occasionally to prevent burning. Add the basil 5 minutes before the end of the cooking time.  

3. Use a food processor or hand-held blender to carefully purée the sauce (it will be hot), then empty into a large ceramic ovenproof dish with the beans and give everything a good stir. Pop in the oven, and bake for 30 minutes.  

Method for hash browns:
Grate the sweet potato using a grater or a food processor with a grating disc. Put in a medium bowl with the spring onions, eggs and flour. Stir to combine. 

2. Allowing 1 teaspoon of olive oil per hash brown, heat the oil in a large frying pan over medium heat. Make a patty with a heaped tablespoon of the sweet potato mixture, carefully drop into the
pan and flatten with a spatula into a hash brown shape. Fry for 2–4 minutes until golden brown, then flip over and repeat on the other side.  

For little ones: Mash the beans on top of the hash browns, and cut into fingers for easier gripping.  Tiny Heart Gold

38Recipe Cover



Edited extract from Real Food for Babies & Toddlers, by Vanessa Clarkson, published by Murdoch Books, RRP$39.99.



Copyright © 2019 All Rights reserved.