Home / Recipes by Type / Breakfast & Brunch. It’s Thanksgiving 2015, just two of us and hubs LOVES sweet potatoes!!! Refrigerate until completely chilled, about 1 hour. Rewarm the leftovers and serve them on their own for a fast, healthy side any time of day. Agreed! So, they do fall apart more than regular hash browns, but the flavor? 4 When done, place on a cookie sheet in a warmed oven to keep warm until ready to eat. Your comment may need to be approved before it will appear on the site. And so simple. I’ll be crossing my fingers for sweet potato hash browns to go mainstream. Believe me...your taste buds will thank you. I added Cayenne pepper and they were AMAZING! You likely wash your hands several times a day, but are you doing so effectively? I didn’t need it, just dry the shredded before frying. Offers may be subject to change without notice. Oh! LOVE THIS!!!!! Unlike regular hash browns, sweet potato hash browns are really tricky to get crispy, purely for the fact they’re packed with more moisture/starch than regular potatoes.However, where there’s a will there’s a way. peeled and shredded (about 4 1/2 cups) - see blog post for tips. Note that you want the heat high enough so that the butter bubbles, but not so high that it browns or burns before you put the sweet potato in the pan. Because I’m sure someone will ask, no, I don’t recommend using a fat other than butter (unless it’s ghee). To keep the patties warm between batches, preheat the oven to 200 degrees F. In a large bowl, combine sweet potato, 1 tablespoon oil, salt, pepper, garlic powder, and chipotle chili powder. All photos and content are copyright protected. I will let you know how they come out next time. :) And this recipe worked great for me! Cook the patties, turning once and lowering heat to medium if the pan gets too hot, until nicely browned on both sides, 6 to 8 minutes total. You can literally add any seasonings that you like. Martha Stewart may receive compensation when you click through and purchase from links contained on LouAna’s in a refined Coconut oil and not healthy. Everything you need for a delicious feast. Hi Doll, I’m so sorry that you had trouble with this recipe. Hello! I had shredded 4 little potatoes so batch 3 was butter and dumped the rest in the pan.. so while batch 2 makes a nice patty, the original recipe is absolutely delicious and it doesn’t matter that it is a nice patty! This sweet potato hash recipe is just perfect for a simple, but super nutritions breakfast or side dish. Add 1/2 tablespoon oil and 1 tablespoon butter. I can’t wait for you to try them too! Add onions, and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Batch 1 was the regular recipe.. delicious but did not hold together, batch 2 used the egg and coconut oil.. makes a nice patty.. I could even put a little brown sugar or mini mallows atop his!!! I did this recipe except with sugar n cinnamon instead of salt and let me tell you!!! Info. 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. You could experiment with one of those next time if you’d like. Cook the patties on both sides, flipping them halfway through (again, don't stress if they are not perfect; if they flip in pieces, no big deal. I do not have an iron skillet so I used a stainless steel skillet. Colorful, fiber-packed shredded sweet potatoes stand in for regular potatoes in this crispy hash brown recipe. So I was skeptical bc I don’t love sweet potato fries… but I made these bc I had a sweet potato I needed to get rid of…I followed the recipe and I loved them!

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