Coconut Curry Hashbrowns

These crispy hashbrowns are given a twist with the addition of coconut milk and curry powder, making for a flavorful and unique breakfast dish.

Ingredients - Serves 4

Place the grated potatoes in a large bowl. Add the coconut milk, curry powder, salt, and pepper, and mix well.
Heat the coconut oil in a large skillet over medium heat.
Add the potato mixture to the skillet and press it down with a spatula.
Cook for 15 minutes, or until the bottom is golden and crispy.
Flip the hashbrowns and cook for another 15 minutes, or until the other side is golden and crispy.
Sprinkle the chopped green onions on top of the hashbrowns before serving.