Best 5 Sweet Potato Hash Browns Recipes

CAROLINA PORK TENDERLOIN WITH PEACH BBQ SAUCE AND SWEET POTATO HASH BROWNS

Steps:

• Preheat oven to 375 degrees F. Spray a large ovenproof skillet with nonstick cooking spray. Sprinkle the barbecue seasoning blend over the pork tenderloin. Quickly sear the meat on all sides over medium heat.
• Meanwhile, while meat is searing, start the hash browns by adding the vegetable oil and butter to another large skillet. Add the shredded sweet potatoes, onion and bell pepper blend, and celery leaves in a single layer. Cook over medium heat for 3 to 4 minutes without stirring. Stir in the salt and pepper, to taste, and continue to cook until potatoes are tender, about 10 to 12 minutes.
• Once the tenderloin has been seared, remove to a platter and to the same skillet whisk in the Bloody Mary mix, peach nectar, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, hot sauce, cracked black pepper, and chopped peaches; simmer over medium heat for 8 to 10 minutes. Remove sauce from heat, place the seared pork in skillet and spoon sauce over top. Place the skillet in oven and cook until pork reaches an internal temperature of 155 degrees F on an instant-read thermometer. Remove meat from oven and allow to sit for a few minutes before slicing. To plate, arrange sweet potato hash browns and the sliced pork on individual dishes and top with some of the sauce. Garnish with fresh peach slices and a sprinkling of parsley.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SWEET POTATO HASH BROWNS

Steps:

• Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.
• Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.

SWEET POTATO HASH BROWNS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion until lightly browned, 10 to 12 minutes. Add grated sweet potatoes; cook and stir until tender, about 15 minutes.
• Increase heat to high and cook sweet potato mixture without stirring for 2 minutes. Reduce heat to medium and stir in bacon, chives, parsley, thyme, salt, and pepper.

SWEET POTATO HASH BROWNS

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.

SWEET POTATO HASH BROWNS HOMEMADE

Steps:

• In a nonstick skillet, melt the butter and 1 tablespoon oil over medium heat.
• Saute the diced onion for 15 minutes or until golden.
• Add in the brown sugar; cook for 5 minutes, stirring frequently.
• In a bowl, mix together the onion mixture, shredded potatoes, salt, and pepper.
• Heat 1 tablespoon oil in the nonstick skillet over medium-high heat.
• *Dothis in batches--drop the potato mixture into 3 1/2 inch rounds; cook 5 minutes on each side or until golden (add more oil as necessary).
• Press down with a spatula to flatten.
• Serve hot, topped with crumbled bacon and pecans.