Everyone's had potato hash browns — either in patty form at McDonald's, from a mother's stove, or in an American diner where the dish is served up around the clock. One Sunday morning, I awoke with a hankering for hash browns, but I didn't have any potatoes on hand, only sweet potatoes. I figured sweet potatoes make great fries, so why not hash browns?
If you want to pay homage to your grandmother, you can grate the potatoes manually on a grater; for me, my trusty food processor made the job much easier. And with it already out, finely chopping my onions in it left me with less tears too.
With those two ingredients prepped, the cooking process was pretty simple. Don't be tempted to turn them over constantly: if you love a crispy hash brown, just let them sit. Once they start to turn golden brown, carefully flip them over in one pancakelike, solid piece to cook the other side.
Since sweet potatoes have more sugar than conventional potatoes, I added ground pepper and thinly sliced chives to cut some of the sweetness. If you're a spicy and sweet fan, add a dash of hot sauce for a bit more kick. Serve alongside your favorite style of fried egg and oven-baked bacon for a perfect Sunday breakfast.
2 sweet potatoes, cleaned and peeled
2 tablespoons canola oil
2 tablespoons chives, thinly sliced
Salt and pepper to taste
You can cook the hash browns to your desired crispiness, of course: the longer they cook, the crisper they get.
- Using a grater or food processor, grate the sweet potatoes. Finely chop the opinions either by hand or using the same food processor. Set aside.
- Heat the canola oil in a large skillet over medium-high heat.
- Add the onions to the pan. Cook until golden brown, about five to seven minutes.
- Add the sweet potatoes. Cook until golden and crispy on one side. Flip onto the other side until golden and crispy.
- Top with the chives, salt, and pepper. Serve hot.
Serves four to six.
- Potatoes, Breakfast/Brunch