Sweet Potato Hash Browns

Name: Sweet Potato Hash Browns
Total time: 20 min
Yield: 6 personnes
Ingredients: 2 medium sweet potatoes, peeled and shredded (approx. 4 1/2 cups); 2 tablespoons extra-virgin olive oil, divided; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon chipotle chili powder (optional); 2 tablespoons unsalted butter, divided

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.

20 min

6 pers

95°C

pan

Brunch

easy

vegetarian

sweet potato

Well Plated

Ingrédients

6 pers

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.