Cassava Hash Browns

they're great for a weekend brunch with fried eggs

they’re great for a weekend brunch with fried eggs

I’ve been going a bit cassava crazy lately.

Ever since declaring myself a potato-free zone thanks to the Whole30, they are my starchy root veg of choice.

This genius recipe comes courtesy of hubs who, when I fed him mashed cassava for the first time, remarked: “It looks a little like hash browns”.

He should really know better than to say such things in my presence.

the uncooked batch

the uncooked batch

Before you could say: “Do you think Diana Nyad had to punch out any sharks?!” I had whipped up a batch of these lovely, golden, crispy cassava cakes.

We loved them. And, given that I’m queen of the leftovers at the moment (no processed food is touching my lips so I have to rely on cooking double portions to see me through the week’s lunches), I was happy to find that they taste just as good eaten cold the next day.

Cassava Hash Browns (makes 4)

  • 1 large cassava
  • 1/2 onion, finely chopped
  • 3 tbsps duck fat or butter
  • 1 tbsp mayo
  • 1 clove garlic, minced
  • Sea salt and black pepper
  1. Peel and dice the cassava (be sure to cut it into small pieces as that will reduce the cooking time – cassava can take a while). Put in a saucepan of water and bring to a boil. Boil for 30 minutes until soft.
  2. While the cassava boils, heat a tbsp of fat in a frying pan and add the onion and garlic. Gently fry for 10 minutes then take off the heat.
  3. When the cassava is soft, drain and season well with sea salt and black pepper. Mash vigorously until smooth and stir in the mayo, followed by the garlic/onion mix.
  4. Form the mash into small patties about an inch thick. Put in the fridge to chill for 10 minutes.
  5. Heat the remaining 2 tbsps of butter or duck fat in a frying pan. Carefully add the patties and fry for a few minutes until golden brown and crispy on both sides. Serve immediately.

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4 thoughts on “Cassava Hash Browns

  1. Pingback: Crab & Cassava Fritters | Things My Belly Likes

  2. Pingback: Cassava, Coconut & Lime Pudding | Things My Belly Likes

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