If you can shred a sweet potato, you can make sweet potato hashbrowns.
You could quite literally shred it, grab a handful and throw it into a skillet. But I’m throwing this recipe together to give you a baseline off of which to make this your own, and to share with you my experience. This was my first time making this, and it was not without its windfalls.
If you’re familiar with me at all, or have at least read some previous blog posts, you’ll know I had very limited exposure to the culinary world growing up. Not to point blame at my family , because I feel that’s most of people’s childhood.
“Here’s dinner, eat it or go hungry”, was the catchphrase in the household I was raised in. This is also not to say that the food wasn’t good. It was southern cooking at its best. However, there was never anything out of the ordinary. No new tweaks or developments on classic dishes that we had over and over again. I think this is part of why I started doing what I do with this blog. Coming up with and sharing easy to make dishes, that hold true their classic standards, but impart new ingredients or methods to keep them fresh, interesting and constantly intriguing.
Are Hashbrowns My Favorite Food?!
I feel like that rings true here. Hash browns have always been one of my favorite foods. Hold on, zoom out. POTATOES are one my all-time favorite foods. Hands down. Fix them and ol’ way and I’ll eat em up. Russet, Yukon Gold, red, blue, you name it. One of my favorite ways of having them however, is the almighty hashbrown. The crispiness of the browned fried parts of the outside. The piping hot creamy and soft inside. Mmm. They’re the best, and quite possibly the contender for my number one favorite food. Which, speaking of, seems impossible to name.
Do you have a definitive number one favorite food? Let me know in the comments if you do. This seems to be very hard for most people to label. (myself included).
Sweet N’ Simple
With my sweet potato hashbrowns, I wanted to stay as close to the original hash brown as possible, but bring in the regular potato’s sweet, orange cousin. Thinking about it in the beginning, I knew the sweetness had to be offset with some saltiness, and maybe a little spice. I was worried that if I added onions and/or garlic that they would char during the frying while trying to get the outside crispy.
I went with onion powder and garlic powder to combat that. Of course, plenty of salt and pepper were necessary. Also, for the spice I went with a little shake of cayenne pepper. Just a shake, and the spice really came through in the finish while eating the sweet potato hash browns. Perfect competition for the sweetness. That’s where I left the seasoning. I wanted to leave it simple, but not without a few simple added flavors.
As far as prep goes, I used my food processor and it’s shredding blade to make quick work of two sweet potatoes. I was pleasantly surprised at how much came for two medium sized sweet potatoes. If you don’t have a food processor or you have one without the shredding blade, roll your sleeves up and grab that box grater. I’d use the largest holes and watch the knuckles.
After seasoning the potatoes and heating up a skillet, I started to grab handfuls to throw in to the pan. I noticed something though. There seemed to be a good deal of liquid coming from this stuff. So with each handful, I gave it a nice squeeze. This not only drained some of that juice out, but compacted each hash brown patty.
I saw a lot of people online frying in cast iron for this. That didn’t work for me. They burnt and wanted to stick on my well-seasoned cast ironed skillet. I switched to my trusty T-Fal Non Stick Skillet. I love this thing and will blindly recommend it to anyone.
Grab one here and quit yer stickin’:
T-Fal Pro Series Non Stick Skillet (12.5″)
The rest is pretty self explanatory. Fry for a few minutes one each side to get them a little crispy, then flip (carefully) and repeat. After squeezing and placing in the skillet, give this a little press with your spatula to flatten a little.
I served this with my Crustless Quiche and it paired with it perfectly.
Check out that recipe here: Super Simple Crustless Quiche.
Also, let me know of how this dish goes for you and if you customize it. There is a lot that can be done here, and I’m going to venture there in the future. I wanted to get the basic sweet potato hash brown out here though, and have it available to build on.
- 2 medium sweet potatoes, grated with food processor or on large holes of box grater
- 1 tsp onion powder
- 1 tsp garlic powder
- Pinch of cayenne
- Salt and pepper
- Oil for frying
1. After potatoes are grated, toss them with onion powder, garlic powder, cayenne, salt and pepper.
2. In a 10 or 12 inch non stick skillet, heat enough oil to cover the bottom on medium high heat.
3. Add handfuls of potatoes to the skillet, squeezing to compress and reduce the liquid before adding to the skillet.
4. Press down lightly with a spatula, and fry on each side for 3-4 minutes or until they are browned and crispy.