SWEET POTATO HASH BROWNS
A riff on Josh Ozersky's famous minimalist hash browns, these are made by sprinkling grated sweet potato over hot butter in a very thin layer, then waiting patiently for the starch to work its magic. Crisp, salty, buttery and addictive, these hash browns are so good, you could probably eat the entire batch in one sitting (or force yourself to be generous and share with a friend). Serve with a fried or over-easy egg for a complete breakfast.
Provided by Sarah Jampel
Categories breakfast, brunch, weekday, vegetables, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Using the large holes of a box grater, grate the sweet potato onto a paper towel. Use the paper towel to gather the sweet potato shreds, then squeeze to wring out excess moisture (there may not be much). Dump into a bowl, add cornstarch and mix to combine.
- Set your largest nonstick skillet (cast-iron is also fine, if it's all you have, though you can expect a bit more sticking) over medium-high heat and add 1/2 tablespoon butter. Swirl the pan to coat it in butter. When the butter stops foaming, sprinkle shredded sweet potato all over the surface in a thin single layer. (The thinner the layer, the more crisp the hash browns.)
- Sprinkle all over with salt, then use a spatula, preferably long and thin, to press down so all shreds come in contact with the hot surface. When you see the potato is starting to get really crisp and brown on the bottom, about 3 to 4 minutes, use the spatula to carefully flip small sections over (it's O.K. if it's not perfect). Cook until the other side is deeply brown, 3 to 5 minutes more, flipping sections as needed.
- Unless your pan is really big, you'll have to cook these in 3 to 4 batches, using 1/2 tablespoon butter for each round. You can keep the cooked hash browns warm in a 300-degree oven as you work.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 414 milligrams, Sugar 5 grams, TransFat 0 grams
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Madison Devlin
[email protected]These hash browns are the perfect side dish for any meal. I've served them with eggs, pancakes, and even grilled chicken. They're always a hit.
Nahe Naser
[email protected]I love that this recipe is so versatile. You can add or omit ingredients to suit your own taste. I like to add a bit of chopped bacon to mine for a savory flavor.
Katie Wood
[email protected]These hash browns are a great way to get your kids to eat their vegetables. My kids love the sweet potato flavor, and they don't even realize they're eating something healthy.
Webika Abudmusa
[email protected]These hash browns are a great way to add some variety to your breakfast routine. They're a nice change of pace from traditional potato hash browns, and they're just as delicious.
Mubshir Khan
[email protected]I'm not a big fan of cooking, but I found this recipe to be very easy to follow. Even a novice cook like me can make these hash browns without any problems.
Adeniji Eunice
[email protected]I made these hash browns for a brunch party, and they were a huge hit. Everyone loved the crispy texture and the sweet potato flavor. I'll definitely be making these again for future parties.
riku kumar
[email protected]These hash browns are a great way to use up leftover sweet potatoes. I usually have a few leftover from making soup or roasted sweet potatoes, and this is a delicious way to use them up.
Aftab Alam 124
[email protected]I'm always looking for healthy breakfast options, and these sweet potato hash browns fit the bill perfectly. They're filling and satisfying, but they're also low in calories and fat.
Isaac Juarez
[email protected]I love that this recipe uses simple, wholesome ingredients. The sweet potatoes, onions, and peppers are all packed with nutrients, and the spices add a nice kick of flavor.
Malik Hsnain
[email protected]These sweet potato hash browns were easy to make and turned out perfect. I served them with eggs and avocado, and it was a delicious and satisfying breakfast.
Wilma Gentry
[email protected]I'm not usually a fan of sweet potatoes, but these hash browns changed my mind. They were so delicious and flavorful, I couldn't get enough of them. I'll definitely be making these again soon.
oluwafunke obamoyegun
[email protected]I've made sweet potato hash browns before, but this recipe was by far the best. The addition of spices like cumin and paprika really elevated the flavor. I also loved the crispy texture.
ANKIT FF
[email protected]These sweet potato hash browns were a hit at our breakfast table! The crispy exterior and tender interior were perfect, and the flavor was out of this world. We'll definitely be making these again.