Monday, February 4, 2013
Sweet Potato Hashbrowns
It's a pretty simple recipe, but there are a few key steps that I think help make them nice and crispy.
Sweet potato (a little goes a long way, I usually only do about half for myself)
Salt and Pepper
Peel the sweet potato and shred the amount you plan to use. A half of a nice sized sweet potato seems plenty for one person, so just adjust if you're making for more than yourself.
After the potato is shredded, I rinse it in cold water to remove the starch. Rinse in a mesh strainer until water runs clear. Then, dry the potato either on a paper towel or other clean towel, being sure to remove as much moisture as you can. Then, sprinkle generously with pepper.
I like to use both butter and olive oil for these, but you can certainly just use olive oil, or any other oil of your preference. For me, I like the taste of the butter, but butter alone can burn easily, so by adding the olive oil it seems to eliminate the burning, and also adds another layer of flavor.
I melt these until bubbly and then put the shredded potato in the pan, being sure to get just a thin layer. You don't want too much potato in the pan, or you will end up with mushy hashbrowns. Use the biggest pan you have, or do smaller batches. Once the bottom is starting to get brown and crispy, I flip them over, adding a bit more oil or butter as you go to ensure even browning. After these are nice and crispy, sprinkle with salt and place on paper towel again to remove excess oils. Serve with a side of sauteed veggies and eggs, or for a sweet treat, sprinkle with cinnamon and a few chopped nuts. Enjoy!