Grate sweet potato into a large mixing bowl, season with salt and pepper and add herbs.
Place a frying pan over a medium heat and add olive oil.
Add the leek and garlic to the pan and cook for a minute, until the leek begins to become translucent.
Add the grated sweet potato, cook for a further minute. Remove mixture from the pan into a large mixing bowl and allow to cool.
Once cooled, using your hands, create 4 thin ‘hash browns’ out of the mixture (2 hash browns is one portion, this recipe makes 2 portions).
Re-heat the frying pan on medium heat and spray 2 squirts of the spray oil into the pan.
Add the hash browns to the frying pan, cook for 2-3 minutes then flip the hash browns over. Press down and cook for a further 2-3 minutes.
Remove hash browns from pan and place on a plate.
Spray 2 squirts of spray oil into the pan, add mushrooms and tomatoes, cook until soft. To serve place mushrooms and tomatoes on top of cooked hash browns.
Top tip:
Top with 50g mixed berries = 295 total calories
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Calories and exchanges are calculated per portion.
LLW, a guide to healthy PKU living.
- 200g Sweet potato, peeled
- Salt and pepper (to taste)
- ½ tsp Mixed Italian herbs
- 1 tsp Olive oil
- 50g Leeks, sliced thinly
- ¼ Garlic clove, crushed
- 4 Sprays, 1kcal spray oil
- 6 Cherry tomatoes, whole
- 60g Mushrooms, sliced
