Sweet Potato Hash Browns Homemade Recipes

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

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

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 POTATO HASH BROWNS HOMEMADE

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!

SWEET POTATO HASH BROWN DESSERT

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.

SWEET POTATO HASH BROWNS

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.

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 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:

• 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.