Grate sweet potato into a large mixing bowl, season with salt and pepper and add herbs.
Place a frying pan over a medium heat and add olive oil.
Add the leek and garlic to the pan and cook for a minute, until the leek begins to become translucent.
Add the grated sweet potato, cook for a further minute. Remove mixture from the pan into a large mixing bowl and allow to cool.
Once cooled, using your hands, create 4 thin ‘hash browns’ out of the mixture (2 hash browns is one portion, this recipe makes 2 portions).
Re-heat the frying pan on medium heat and spray 2 squirts of the spray oil into the pan.
Add the hash browns to the frying pan, cook for 2-3 minutes then flip the hash browns over. Press down and cook for a further 2-3 minutes.
Remove hash browns from pan and place on a plate.
Spray 2 squirts of spray oil into the pan, add mushrooms and tomatoes, cook until soft. To serve place mushrooms and tomatoes on top of cooked hash browns.
Top with 50g mixed berries = 295 total calories
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Calories and exchanges are calculated per portion.
LLW, a guide to healthy PKU living.