Shredded Sweet Potato Hash Browns
Servings
2Serving size
about 1 cupThis recipe can be multiplied or divided by 2. Leftovers are fair.
Ingredients
| 8 ounce Sweet potato (shredded) |
| 1/8 tsp. Salt |
| 1 tsp. Dried or rubbed sage |
| 1 to taste Black pepper |
| 2 tsp.. Unsalted butter |
Instructions
Place the potatoes on a double thickness of paper towel and pat as dry as possible.
Place the potatoes in a bowl and add the salt, sage and pepper. Toss until well blended.
Place the butter on a large griddle or in a large skillet over medium high heat.
When the butter is melted and bubbling add the potatoes.
Toss well on the griddle for about 5 minutes and then gather them together into two piles.
Press down to flatten each pile.
Adjust the heat so that the potatoes cook slowly without burning - generally medium to medium-high.
After about 5 minutes turn and cook on the other side for 3 to 5 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Hash browns are great for breakfast with Vitamin C, potassium, and magnesium. The great thing about using sweet potatoes is the added fiber.
It is important to have the shredded potatoes be as dry as possible. Pressing them in the strainer works but you can also use a salad spinner if you have one. Butter adds a bit more saturated fat, but the potatoes will brown so much better than with olive oil.