When you are suffering gel and bar fatigue, these portable hash browns are sure to lift your spirits and keep you moving strong. Gleaned from the back of the hog, Canadian-style bacon (peameal bacon in Canuck parlance) is significantly leaner than traditional bacon, so it won’t bog you down with excess fat calories.
Dairy-free, Freezer-friendly, Gluten-free, Paleo-friendly
Active Time: 25 min.
You can also try making these all at once by scooping the potato mixture onto a greased or parchment paper–lined baking sheet and baking at 400°F for about 15 minutes per side, or until hash browns are darkened and crispy.
½ pound thinly sliced Canadian-style bacon
1 pound sweet potato (about 1 large), peeled and finely grated
½ cup all-purpose flour
2 large eggs, lightly whisked
2 large egg whites
1 tablespoon fresh thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon canola, grapeseed, or coconut oil
Cook bacon in a lightly oiled skillet over medium-low heat until it begins to brown and turn crispy, about 2 to 3 minutes per side. Transfer to a paper towel–lined cutting board and let cool. Once cool, finely chop bacon.
In a large bowl, combine bacon, shredded potatoes, flour, eggs, egg whites, thyme, garlic powder and onion powder.
Heat oil in skillet over medium heat. For each patty, scoop about . cup potato mixture into skillet, gently flatten with a spatula or back of a measuring cup, and cook 2 to 3 minutes per side, or until golden and set.
Let hash browns cool on metal racks and repeat with remaining potato mixture, adding more oil to skillet as needed. You should end up with roughly 16 patties. Store in refrigerator for up to 5 days, or freeze for up to 1 month.
Game Changers: Use a gluten-free flour such as rice instead of all-purpose flour + Try almond flour for Paleo-friendly hash browns + Mix in chopped rosemary instead of thyme