Ingredients
1/3 cup dry split peas
1 medium sweet potato
1 small white potato
1/3 cup rye or oat flakes
1/3 cup diced onion
2 whole beaten eggs
2 tsp olive oil
2 tsp lemon juice
1 clove minced garlic
2 tsp curry powder
sprinle of salt and pepper



Add split peas to boiling water. Reduce the heat to low and cook for 35-45 minutes until the peas are semi-softened. Using a grater, grate your potatoes into strips and squeeze out the excess moisture with a paper towel or dish cloth. Next, combine the eggs, rye or oat flakes, onion, oil and spices together in a bowl. Mix everything together; split peas, potato and egg mixture. Scoop a heap of your "Hash Mash" onto a non-stick skillet over medium heat. Feel free to occasionally cover the pan to help the hash browns cooked thoroughly. Using a spatula, flip when bottom browns, and continue cooking on the other side. The recipe yielded me6 medium sized hash brown patties. The original recipe used lentils which would be fantastic, as well as other types of legumes you could experiment with.