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Sweet potato hash browns with bean salsa

Sweet potato hash browns with bean salsa

Sweet potato hash browns with bean salsa

4 serves

30 m

20 m

See recipe for serves 2 here


  • 650 g orange sweet potatoes, peeled, grated
  • 2 teaspoons Cajun spice blend
  • 2 eggs
  • ¼ cup wholemeal plain flour
  • ¼ cup olive oil

Bean salsa

  • 420 g can no added salt black beans, rinsed, drained
  • 200 g punnet grape tomatoes, quartered
  • 1 avocado, chopped
  • ½ red onion, finely chopped
  • ¾ cup coarsely chopped fresh coriander
  • ¼ cup pepitas, toasted
  • 1 tablespoon lime juice, plus wedges to serve


Step 1

Place sweet potato in the centre of a clean tea towel. Gather corners of tea towel, then twist to enclose sweet potato and squeeze firmly to extract any liquid. Transfer to a large bowl. Add spice blend, egg and flour. Mix well.

Step 2

Using damp hands, divide mixture into 12 even portions (about ¼ cup of mixture in each) and place on a large plate.

Step 3

Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add 4 portions to pan and flatten into 8 cm diameter rounds with the back of a spoon. Cook for about 3 minutes on each side or until golden brown. Transfer to a non-stick baking tray and place in 160 °C preheated oven to keep warm. Repeat with remaining oil and portions.

Step 4

Meanwhile to make salsa, combine all ingredients in a medium bowl. Season with pepper.

Step 5

​Serve hash browns with salsa and lime wedges.


  • To oven bake hash browns instead of pan-frying, lightly oil 2 large baking trays and line with baking paper. Lightly spray paper with olive oil. Place 6 portions on each tray, then flatten into 8 cm rounds. Lightly spray tops with olive oil. Bake at 200 °C for 25 minutes, turning halfway though, until crisp and golden brown around edges.
  • Replace black beans with canned no added salt red kidney beans or 3 bean mix, if preferred,
  • Refrigerate any leftover hash browns and salsa in separate containers for up to 2 days. Reheat hash browns on a baking paper-lined tray in 160 °C oven.

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