SWEET POTATO HASH BROWNS
Easy shredded sweet potato hash browns cooked in a skillet in minutes. Better tasting and better for you than the original! Crispy outside, tender inside.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- To keep the patties warm between batches, preheat the oven to 200 degrees F. In a large bowl, combine sweet potato, 1 tablespoon oil, salt, pepper, garlic powder, and chipotle chili powder.
- Heat a large cast iron or similar heavy-bottomed skillet over medium-high heat. You want the pan to be preheated before you add anything to it. Add 1/2 tablespoon oil and 1 tablespoon butter. Once the oil is hot and the butter melted, scoop a slightly heaping 1/2 cupful of the sweet potato mixture and drop it onto the skillet in a tight mound. With the back of a spatula, flatten the sweet potato mound into a hash brown patty (it doesn't need to be a perfect circle! Any bits that poke out will be delightfully crispy). Repeat twice more, so that you have 3 hash brown patties in the skillet.
- Cook the patties on both sides, flipping them halfway through (again, don't stress if they are not perfect; if they flip in pieces, no big deal. Scoot them back together and keep cooking). Cook the patties until they are nicely browned on both sides and hot and tender in the center, about 6 to 8 minutes total. Transfer the cooked hash browns to a baking sheet and place in the oven to keep warm. Repeat with the remaining 1/2 tablespoon oil, 1 tablespoon butter, and the remaining sweet potato mixture. Enjoy hot.
Nutrition Facts : ServingSize 1 patty, Calories 113 kcal, Carbohydrate 9 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 220 mg, Fiber 1 g, Sugar 2 g
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
Sweet potatoes are a colorful, fiber-packed swap for regular potatoes in this healthy hash brown recipe. Take these crispy sweet potato hash browns up a notch by adding jalapeños or herbs. Or, serve them with fried eggs for a complete and satisfying meal.
Provided by Carolyn Casner
Categories Healthy Breakfast Hash Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Combine sweet potato, shallot, garlic, 1 tablespoon oil, salt and pepper in a large bowl.
- Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Form three 1/2-cup sweet potato patties in the pan, flattening them with a spatula. Cook the patties, turning once and lowering heat to medium if the pan gets too hot, until nicely browned on both sides, 6 to 8 minutes total. Transfer to a baking sheet and cover to keep warm (or keep in a 200 degrees F oven). Repeat with the remaining 1 tablespoon oil and the remaining sweet potato mixture.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 9.3 g, Fat 7.1 g, Fiber 1.4 g, Protein 1 g, SaturatedFat 1 g, Sodium 208.4 mg, Sugar 2.7 g
SWEET POTATO HASH
Provided by Robin Miller : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place potatoes in a shallow (microwave-safe) dish and add about 1/4-inch of water. Cover and microwave on HIGH for 3 to 4 minutes, until just soft. Drain and set aside.
- Heat oil in a large skillet over medium heat. Add onion and saute 3 minutes, until soft. Add sweet potatoes, vinegar and paprika and cook 3 to 5 minutes, until potatoes are golden. Season, to taste, with salt and black pepper.
SWEET POTATO HASH BROWNS
Steps:
- Gather the ingredients.
- Using a vegetable peeler, peel the skin off of the sweet potato.
- Shred the sweet potato by hand using a coarse side of a box grater , or shred in the food processor fitted with the shredding blade. (If using the food processor, the sweet potato might need to be cut into lengthwise pieces to fit in the food processor tube.)
- In a large bowl, combine the shredded sweet potato with 1 tablespoon of the olive oil, the salt and pepper.
- Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
- Using a 1/3 cup measure to scoop, form patties in the pan.
- Flatten each patty with a spatula.
- Cook the patties, turning once until nicely browned on both sides, 6 to 8 minutes total. Repeat with remaining shredded sweet potato mixture, adding additional olive oil to the pan if necessary. Enjoy immediately with your favorite breakfast foods.
Nutrition Facts : Calories 100 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 112 mg, Sugar 4 g, Fat 5 g, UnsaturatedFat 0 g
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 BROWN DESSERT
This is an original spin on the classic potato hash brown, using vanilla, butter and brown sugar to create a delicious dessert.
Provided by Jeremy
Categories Side Dish Vegetables Sweet Potatoes
Time 42m
Yield 6
Number Of Ingredients 8
Steps:
- Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
- Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
- Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 53.9 g, Cholesterol 77.3 mg, Fat 11.3 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 4.7 g, Sodium 150.5 mg, Sugar 21.7 g
FRIED SWEET POTATO HASHBROWNS
Steps:
- In a large skillet, render the bacon until crispy, about 8 minutes. Add the onions. Season with salt and pepper. Saute the onions until soft, about 2 minutes. Add the garlic and sweet potatoes. Season with salt and pepper. Saute for about 10 to 15 minutes. Remove from the heat and serve warm.
SWEET POTATO HASH BROWNS HOMEMADE
Make and share this Sweet Potato Hash Browns Homemade recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 193.5, Fat 16.1, SaturatedFat 3.4, Cholesterol 10.2, Sodium 402.5, Carbohydrate 10.8, Fiber 1.6, Sugar 3.4, Protein 2.6
SWEET POTATO HASH BROWNS
I only had two sweet potatoes on hand and wanted to make a side dish for dinner. I made this up on the fly and it was delicious! A different take on sweet potatoes. You can adjust the amounts to make a larger side. This ended up cooking down to only about a cup and a half. Keep a close watch on the dish so that the potatoes do not burn.
Provided by LovingMyLife
Categories Yam/Sweet Potato
Time 24m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat nonstick on medium high heat skillet with Olive Oil.
- Add onions and sweet potatoes to pan, mix well.
- Let the hashbrowns cook without stirring till the bottom begins to brown.
- Flip hashbrowns over and brown the other side.
- Season with Salt and Pepper (you don't need much).
- Add feta cheese at the end and incorporate into the onions and potatoes.
- Serve Immediately.
Nutrition Facts : Calories 304.1, Fat 14.9, SaturatedFat 6.6, Cholesterol 33.4, Sodium 492.5, Carbohydrate 35.8, Fiber 5, Sugar 10.4, Protein 8.1
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