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
AIR FRYER SWEET POTATO HASH
Crispy, smoky, and delicious air fryer sweet potatoes perfect for brunch or a side dish!
Provided by Angela Sackett Superhotmama
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Toss sweet potato, bacon, olive oil, paprika, salt, pepper, and dill in a large bowl. Place mixture into the preheated air fryer. Cook for 12 to 16 minutes. Check and stir after 10 minutes and then every 3 minutes until crispy and browned.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 31.4 g, Cholesterol 3.3 mg, Fat 6 g, Fiber 5.1 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 446.8 mg, Sugar 6.4 g
ROASTED SWEET POTATO HASH BROWNS
Make and share this Roasted Sweet Potato Hash Browns recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven; preheat to 400°.
- Line a large rimmed baking sheet with foil and set aside.
- Spread the sweet potatoes on the prepared baking sheet.
- Drizzle with the olive oil and sprinkle the dried rosemary over them.
- Season with salt and pepper, and then toss to coat evenly.
- Roast until the potatoes are tender when pierced with a knife, about 20 minutes, stirring after 10 minutes.
- Remove from the oven when done.
- While the potatoes are in the oven, cook the bacon in a large, heavy frying pan over med-low heat until crisp.
- Drain on paper towels.
- Remove all but 1 tbsp of the drippings from the frying pan; reserve the remaining drippings.
- Place the frying pan on medium to med-high heat and add the onion.
- Cook, stirring often, until lightly browned, about 6 minutes.
- Add the garlic and cook just until fragrant, about 1 minute more.
- Remove the onion and garlic from the pan; add 1 to 2 tbsp of the reserved bacon drippingsback to the hot frying pan.
- Add the sweet potatoes and quickly saute until crisp and nicely browned, 2-3 minutes.
- Return the onion, garlic, and bacon pieces to the frying pan and stir 1 minute more.
- Season with fresh rosemary, 1/2 tsp salt, and 1 tsp pepper.
- For a slightly richer taste, toss the mixture with the Parmesan.
- Serve warm, garnished with fresh rosemary sprigs.
Nutrition Facts : Calories 189.5, Fat 7, SaturatedFat 1.8, Cholesterol 6, Sodium 146.1, Carbohydrate 28.5, Fiber 4.5, Sugar 7, Protein 3.9
SWEET POTATO HASH
Provided by Patrick and Gina Neely : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
- Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
ROASTED POTATO HASH
I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin sheets and run under the broiler beneath a handful of grated cheese to create crisp pancakes that could be used as a platter on which to serve fried eggs, or as a hat to top them, depending on your mood. When I got home to New York I started making them for dinner, which was labor-intensive and eventually annoying because one of my children wanted them for dinner all the time. Together we worked out a hack. It is this recipe, and you can easily double, and serve with just about anything, especially fried eggs. Omit the bacon if it's not your game, and replace with a couple of tablespoons of butter. Omit the red peppers if you like. Add a drizzle of chipotle mayonnaise on top, if you don't like sour cream, or swap out the chipotle for nothing if you don't like spice. Make the recipe your own. The point is simply to aim for a thick, caramelized crust of potatoes. The interiors will be soft and sweet.
Provided by Sam Sifton
Categories breakfast, brunch, lunch, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through - until it is chewy and going to crisp - approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
- Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
- When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 21 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 632 milligrams, Sugar 4 grams, TransFat 0 grams
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