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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Evan Barrera
[email protected]I'm not sure what I did wrong, but my hash browns turned out mushy.
Sojol Mitro
[email protected]These hash browns were delicious! I will definitely be making them again.
Renée Hazlet
[email protected]These hash browns were a bit too greasy for my taste.
Michael Kinslow
[email protected]I made these hash browns for dinner and they were a hit! My kids loved them.
Prithi Kumara
[email protected]These hash browns were the perfect addition to my breakfast burrito. They were crispy and flavorful.
Pamilerinayo Mary
[email protected]I'm not a big fan of sweet potatoes, but these hash browns were actually really good. I'll definitely make them again.
Ajaz Kashmir
[email protected]These hash browns were a bit bland. I think I'll add some more spices next time.
RONI THY
[email protected]I added some diced bell peppers and onions to the hash browns and they were delicious!
khamis dahmani
[email protected]These hash browns were a great way to use up leftover sweet potatoes. They were crispy and flavorful.
Xrian Shahin
[email protected]Not bad, but I think I prefer regular hash browns.
elise W
[email protected]These hash browns were easy to make and turned out perfect. I'll definitely be making them again.
Harish Kanapathy
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The crispy edges are my favorite part!
Laura Sofía
[email protected]These hash browns were a bit too sweet for my taste, but my husband loved them.
Zahida Sadiq
[email protected]Meh.
jafriii_ writes
[email protected]Not a fan of sweet potatoes, but these hash browns were surprisingly good. Will definitely make again.
Asmani Aktar
[email protected]I made these for a brunch party and they were a huge success! Everyone raved about how delicious they were.
Ilyaas Sujaac
[email protected]5 stars! Easy to make and so tasty. My kids loved them.
Mds Sojib
[email protected]Followed the recipe exactly and they turned out amazing! Definitely recommend using fresh herbs for the best flavor.
Melanie Telfort
[email protected]These hash browns were a hit at our breakfast table! The sweet potatoes added a delicious twist to the classic dish, and the crispy edges were perfection.