Sweet Potato Hash Browns
These shredded sweet potato hash browns offer a crisp exterior and a tender center. They are prepared in a skillet for a quick, vegetable-forward alternative to traditional breakfast potatoes.
Ingrédients
- 2 medium sweet potatoes · peeled and shredded
- 2 tbsp extra-virgin olive oil · divided
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp chipotle chili powder · optional
- 2 tbsp unsalted butter · divided
Préparation
- 1
Preheat the oven to 95°C to keep finished patties warm. In a large mixing bowl, toss the shredded sweet potatoes with 1 tablespoon of olive oil, salt, pepper, garlic powder, and chipotle chili powder.
- 2
Heat a large heavy-bottomed or cast-iron skillet over medium-high heat. Add 1/2 tablespoon of oil and 1 tablespoon of butter. Once hot, scoop a slightly heaping 1/2 cup of the potato mixture into the pan, forming three mounds. Use a spatula to flatten each mound into a patty shape.
- 3
Cook until the patties are browned on both sides and tender in the center, about 6 to 8 minutes total, flipping halfway through. Transfer the cooked patties to a baking sheet in the oven. Repeat the process with the remaining oil, butter, and potato mixture.