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
This simple sweet potato hash browns recipe is made with grated sweet potatoes and then fried in butter for a crispy texture. It's an easy way to cook hash browns that's a real crowd-pleaser!
Provided by Elise Bauer
Categories Brunch Comfort Food
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Melt the butter: Melt 2 tablespoons of butter in a cast iron pan on medium high heat. (If you don't have a cast iron pan, use a thick-bottomed skillet.) Note that you want the heat high enough so that the butter bubbles, but not so high that it browns or burns before you put the sweet potato in the pan.
- Cook the hash browns: Cook undisturbed until they are nicely browned on one side, about 4 to 5 minutes, then carefully turn them over with a metal spatula to brown on the other side, 4 to 5 minutes more.
Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Cholesterol 31 mg, Fiber 2 g, Protein 1 g, SaturatedFat 7 g, Sodium 257 mg, Sugar 4 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g
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 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.
SWEET POTATO HASH BROWNS WITH GREEN ONION VINAIGRETTE
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.
Nutrition Facts : Calories 271 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 7 milligrams, Sodium 341 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 2 grams, Sugar 6 grams
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
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
Sweet potato recipe combines shredded sweet potatoes with fresh marjoram, salt, pepper, butter and brown sugar. Posting this here for safe keeping. Found @ http://www.sweetpotatorecipes.net
Provided by SassiFras
Categories Breakfast
Time 38m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place sweet potatoes in large stockpot and cover with water.
- Bring to a boil.
- Boil 5 minutes. Drain in colander. Set aside.
- Heat vegetable oil in large skillet over medium low heat. Add onions and sauté until translucent, approximately 2-3 minutes.
- Add sweet potatoes, fresh marjoram, salt and pepper.
- Cover skillet. Cook 15 minutes, stirring occasionally.
- Increase heat to medium-high. Add butter and brown sugar to sweet potato mixture.
- Cook, uncovered, 10 additional minutes, turning occasionally. Sweet potatoes should be tender and begin to brown.
- Serve warm.
Nutrition Facts : Calories 168.6, Fat 3.5, SaturatedFat 1.4, Cholesterol 5.1, Sodium 291.4, Carbohydrate 32.5, Fiber 4.8, Sugar 7.6, Protein 2.5
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
SWEET POTATO HASH BROWNS
These make a terrific side dish that goes with just about everything. A little putzy to make but well worth the effort. I got this from a cooking show on PBS at least 10 years ago, I don't even remember what show it was.
Provided by Northern Star
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and dice sweet potatoes into 1/2 inch dice. Cook in a large kettle of boiling water until just barely tender (3 - 5 minutes). You should feel a slight resistance when you pierce the pieces with a fork. Drain thoroughly.
- In a large saute pan, fry the bacon until just starting to crisp.
- Add onions to bacon and sautee until translucent.
- Remove bacon and onion from pan and set aside leaving drippings in pan.
- Add oil to drippings in saute pan.
- Add sweet potatoes to the saute pan and stir in the 1 Tbsp of sugar.( The sugar helps to caramelize the potatoes.).
- Saute on medium high heat until potatoes start to brown. This takes about 10 - 15 minutes.
- Return onions and bacon to pan and cook a few minutes longer.
- Serve and enjoy.
Nutrition Facts : Calories 173.7, Fat 7.1, SaturatedFat 1.7, Cholesterol 5.4, Sodium 121.4, Carbohydrate 25.4, Fiber 3.4, Sugar 8.4, Protein 2.8
SWEET POTATO HASH BROWNS
Despite the misconception, the sweet potatoes I'm referring to are white not orange (the orange ones are yams).
Provided by Chef Angie98
Categories Breakfast
Time 5m
Yield 2 cups, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Cut one sweet potato in half and peel one half.
- Grate the peeled half (use the size grater you would use to grate cheddar cheese)
- Put aside.
- In a small bowl combine oil and seasonings.
- Toss in potato
- Place on dry pan heated to medium-high heat.
- Flip when crispy on one side (about 3 minutes).
- Eat with or for breakfast enjoy!
Nutrition Facts : Calories 422.7, Fat 40.8, SaturatedFat 5.7, Sodium 1200.5, Carbohydrate 14.9, Fiber 3, Sugar 2.9, Protein 1.4
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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