Sweet Potato Hash Browns Recipe

Squeeze the rinsed potatoes to remove excess water and empty them into a medium bowl.

Sweet potato hash browns recipe. Heat a large cast iron or similar heavy bottomed skillet over medium high heat. Step 2 working in batches if necessary use 2 tbsp of butter per batch scoop large spoonfuls of grated sweet potatoes into the pan forming small mounds. Using a colander rinse the sweet potatoes until the water runs mostly clear.

Heat 1 tablespoon oil in a large cast iron skillet over medium high heat. Press down with a spatula to flatten. Omit onion brown sugar bacon and pecans.

Sweet potato hash browns recipe savory crispy sweet potato hash browns seasoned with garlic onion and paprika and pan fried in a skillet until golden. Top hash browns evenly with 4 ounces thinly sliced jarlsberg or monterey jack cheese during the last 5 minutes. Cook the patties turning once and lowering heat to medium if the pan gets too hot until nicely browned on both sides 6 to 8 minutes total.

Add in sweet potato hash brows and after a minute using a spatula press the sweet potatoes down into a flat round. After another minute shake the pan a bit and gently loosen the sweet potato hash browns. Form three 1 2 cup sweet potato patties in the pan flattening them with a spatula.

Gently press to spread the mounds out a bit. Increase heat to high and cook sweet potato mixture without stirring for 2 minutes. Step 1 melt 2 tbsp of butter in a cast iron pan on medium high heat.

Heat olive oil in a large skillet over medium heat. Top with bacon and pecans. Cook for 8 minutes turning the heat down to medium about halfway through if bottom of the sweet potato hash browns is browning too quickly.