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Sweet potato hash browns with bean salsa (for two)

Sweet potato hash browns with bean salsa (for two)

Sweet potato hash browns with bean salsa

2 serves

20 m

15 m


  • 325 g orange sweet potato, peeled, coarsely grated
  • 1 teaspoon Cajun spice blend
  • 1 egg
  • 1½ tablespoons wholemeal plain flour
  • 1½ tablespoons olive oil

Bean salsa

  • ⅔ cup rinsed and drained, canned no added salt black beans
  • 100 g punnet grape tomatoes, quartered
  • ½ avocado, chopped
  • ¼ red onion, finely chopped
  • ⅓ cup coarsely chopped fresh coriander
  • 1½ tablespoons pepitas, toasted
  • 2 teaspoons 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 6 even portions (about ¼ cup of mixture in each) and place on a large plate.

Step 3

Heat half the oil in a large non-stick frying pan over medium-high heat. Add 3 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.


  • See recipe for serves 4 here
  • To oven bake hash browns instead of pan-frying, lightly oil a large baking tray and line with baking paper. Lightly spray paper with olive oil. Place portions on tray and 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.
  • You’ll need ½ x 420 g can no added salt black beans for this recipe. Refrigerate the remaining black beans in a container for up to 2 days. Use them up in salads, casseroles, sandwiches or on pizza.
  • 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.
This salad is a tropical delight with sweet mango, savory chicken, and tangy lime. A perfect summer dish.

5 ingredients recipes e-book

Using only 5 key ingredients the recipes in this ebook are quick and easy to make and align with the Heart Foundation’s Heart Healthy Eating Patterns.

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