Sweet Potato Hash Brown Dessert Recipes

SWEET POTATO HASH BROWNS

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

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.

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.

SWEET POTATO HASH BROWNS

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.

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

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.

SWEET POTATO HASH BROWNS

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.