Yams Hash Brown Style Recipes

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
• Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).

Steps:

• Peel & coarsely grate yams (should equal about 1 quart).
• Heat shortening in large skillet, then add grated yams.
• Cook, stirring occasionally, for 10 minutes.
• Add butter & pepper, & continue cooking & stirring until lightly browned.
• Drizzle with honey & stir to blend before serving.

Steps:

• For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.
• For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper.
• While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.
• Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.