Sweet And Sassy Hash Browns Food

SWEET AND SASSY HASH BROWNS

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.

SWEET POTATO HASH BROWNS HOMEMADE

Steps:

• In a nonstick skillet, melt the butter and 1 tablespoon oil over medium heat.
• Saute the diced onion for 15 minutes or until golden.
• Add in the brown sugar; cook for 5 minutes, stirring frequently.
• In a bowl, mix together the onion mixture, shredded potatoes, salt, and pepper.
• Heat 1 tablespoon oil in the nonstick skillet over medium-high heat.
• *Dothis in batches--drop the potato mixture into 3 1/2 inch rounds; cook 5 minutes on each side or until golden (add more oil as necessary).
• Press down with a spatula to flatten.
• Serve hot, topped with crumbled bacon and pecans.

SWEET POTATO HASH BROWNS WITH BACON AND ONIONS

Steps:

• In a large pot, place the peeled sweet potatoes and fill with water to cover.
• Bring to a boil and cook until easily pierced though with a skewer, about 15-20 minutes (it is better to undercook them some rather than overcooking, in this case).
• Remove from the heat, drain, and re-cover with cold water; allow to cool to room temperature, then cut into 1/2-inch chunks.
• In a large pan over medium heat, sauté the bacon pieces until they begin to crisp, then add the onion and cook together until the onion is golden, about 7 minutes.
• Add garlic and sauté for 3 minutes more, then remove mixture from pan and set aside.
• Remove most of the bacon drippings from the pan, but do not wipe it out; return pan to the burner over medium-high heat and add the peanut oil, heating until it is very hot but not smoking (test it with a chunk of sweet potato, if it's ready, it'll sizzle).
• Add the sweet potato to the oil and fry until golden brown, about 7 to 8 minutes, turning occasionally (not too often or chunks will get squishy) to brown all the sides.
• Remove pan from the heat, add the bacon/onion mixture, season with salt and pepper to taste, and sprinkle the basil and Parmesan on top.

SWEET AND SASSY HASH BROWNS

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.

SWEET AND SASSY HASH BROWNS

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.

SWEET AND SASSY HASH BROWNS

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.