SWEET POTATO HASH BROWNS
As with regular potatoes, these hash browns can be served for breakfast with fried or scrambled eggs and toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
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
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
SWEET POTATO HASH BROWNS HOMEMADE
Make and share this Sweet Potato Hash Browns Homemade recipe from Food.com.
Provided by Papagayita
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and dice sweet potato, cutting into evenly sized cubes.
- Peel and dice onion, making the dice slightly larger than the potato since the potato takes longer to cook.
- Heat oil in large frying pan, add onion and garlic, sautee on high until onions are translucent.
- Add sweet potato and pepper (if using). Cook on high/med-high for 8-10 minutes until potatoes are fairly well browned.
- 2-3 minutes before serving, add spinach to pan and stir until it is wilted.
- Add salt to taste, more garlic powder if needed and serve!
Nutrition Facts : Calories 60, Fat 2.2, SaturatedFat 0.9, Cholesterol 2, Sodium 24.5, Carbohydrate 9.3, Fiber 1.5, Sugar 2.7, Protein 1.3
SWEET AND SASSY HASH BROWNS
If you like sweet potatoes, you'll love this twist on the ol' yam that you can eat for breakfast or any other time of day!
Provided by CookinNurse
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Melt butter in a nonstick skillet over medium-high heat. Place shredded sweet potatoes and onion in the pan; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
- Stir in the chipotle chile powder, garlic powder, and brown sugar. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Turn and allow the potatoes to brown on the other side.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 70.2 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 8.8 g, Protein 5 g, SaturatedFat 3.7 g, Sodium 174.4 mg, Sugar 27.6 g
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