Sweet potato hash brown on a decorative plate amongst the outdoors.

Super Easy Low Residue Sweet Potato Hash Browns

If you're on a low residue diet, you might think you can't have any vegetables at all. In fact, that's not quite the case.

Soft, well-cooked root vegetables, such as carrot and sweet potato, are usually suitable for the low residue diet. These types of vegetables tend to be easier to digest and cooking/peeling them makes it even easier.

Sweet potato has always been one of my flare-friendly vegetables. One way to get creative with it is to make these super simple sweet potato hash browns in the frying pan or even the air fryer!

You simply need 2 sweet potatoes, eggs, olive oil, and a dash of gluten-free flour but feel free to add other ingredients in too! These work really well as a snack or topped with egg or avocado for a great brunch, depending on what works for your diet.

As long as you're mindful of serving sizes, these are also suitable for those on the low FODMAP diet (3/4 of a cup of sweet potato is FODMAP-friendly). This dish serves around 4-6 people, depending on your portion sizes.

Serves 6

Ingredients for my super simple Crohn's recipe: sweet potato hash browns

  • 2 sweet potatoes
  • 1 tbsp gluten-free flour (or the regular kind if you prefer)
  • 2 eggs
  • 2 tbsp olive oil

Directions for super simple sweet potato hash browns

  1. First up, wash and peel sweet potatoes.
  2. Use a grater to grate the sweet potatoes in a mixing bowl to create shredded sweet potato.
  3. Use a kitchen roll or a cloth to squeeze the sweet potato to get rid of any extra water. This is important to stop them from being soggy or wet when frying!
  4. Place your roll/cloth over the mix, press down hard, and squeeze! Keep doing this until the mix is dry and you think you've gotten rid of all the water.
  5. Once that's done, break eggs into the bowl and then add a tablespoon of flour.
  6. Mix and coat the sweet potatoes well with the egg and flour.
  7. In your frying pan, add olive oil and heat.
  8. Use your hands to squash your sweet potato into patty-like shapes.
  9. Fry each patty for around 5 minutes until golden brown, then serve.

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Nutrition facts

Per Serving

  • calories: 155
  • carbohydrate: 25.4g
  • cholesterol: 41mg
  • dietary fiber: 3.7g
  • potassium: 627 mg
  • protein: 3.1g
  • saturated fat: 0.9g
  • sodium: 22mg
  • sugars: 0.5g
  • total fat: 4.8g

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